Vegetable

Vegan Carrot-Zucchini Bread

August  4, 2021
5 Stars
Photo by Murielle Banackissa
  • Prep time 55 minutes
  • Cook time 45 minutes
  • makes 1 loaf
Author Notes

Loaded with veggies, pistachios, and dried apricots, this Vegan Carrot-Zucchini Bread is wonderful for breakfast, as a snack, or for a little sweet bite after dinner.

The bread itself is made of a base of whole-wheat flour (yay for staying fuller longer after a slice!). It is also spiced with cinnamon and nutmeg, which complement wonderfully the rich aroma of maple syrup and the subtle grassy flavor of olive oil in the loaf.

Folded in are chopped dried apricots and roasted pistachios—I personally used roasted salted pistachios, but feel free to use unsalted ones if that is all you can find. The pistachios add a delicate nutty flavor to the loaf, while the dried apricots bring a floral sweetness. Together, these two ingredients also contribute texture to the bread and make it extra satisfying.

After baking, the bread gets topped with a simple apricot glaze that brings out the flavor of the apricots and gives the loaf a beautiful shine.

In terms of substitutions for this recipe, you can use any plant-based beverage instead of the soy milk, as long as it is unsweetened and from a carton (do not use canned coconut milk!). You can also feel free to use whatever nuts and dried fruits you prefer—walnuts or pecans would be great alternatives to the pistachios, and chopped dried figs, raisins, or cranberries would all be wonderful options.

Store this bread in the refrigerator, in an airtight container, for up to 3 days. —Murielle Banackissa

Ingredients
  • Bread
  • Cooking spray, for greasing the loaf pan
  • 2 cups whole-wheat flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsweetened soy milk
  • 1/2 cup maple syrup
  • 1/3 cup olive oil
  • 1 (6-ounce) zucchini, grated
  • 1 (4-ounce) carrot, peeled and grated
  • 1/3 cup roasted pistachios, chopped
  • 1/3 cup dried apricots, chopped
  • Glaze
  • 1 tablespoon apricot jam
In This Recipe
Directions
  1. Heat the oven to 350°F and grease an 8½x4½-inch loaf pan with cooking spray.
  2. In a large bowl, using a whisk, mix together the whole-wheat flour, cinnamon, baking powder, baking soda, nutmeg, and salt.
  3. Whisk in the soy milk, maple syrup, and olive oil. Set aside.
  4. Working in 3 batches, squeeze the water out of the grated zucchini using your hands, then transfer the zucchini into the bowl with the batter.
  5. Use a silicone spatula to fold in the grated carrots, pistachios, and dried apricots.
  6. Transfer the batter to the prepared loaf pan. Bake the bread for 40 to 50 minutes or until a toothpick comes out clean when inserted.
  7. Remove from the oven and let cool for 15 minutes, then remove from the pan and transfer to a rack to cool completely.
  8. Once the loaf has cooled, prepare the glaze by mixing together the apricot jam with 1 teaspoon water. Brush this mixture onto the loaf before slicing.

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