Vegan and non-vegan foodies alike, rejoice! Here’s the perfect zucchini loaf for lunches, after-school snacks, simple breakfast options or a dessert you can feel good about serving the family. (I’m not going to say ‘Serve warm with a scoop of French vanilla ice cream’ because you already thought of that, didn’t you?)

I basically took a recipe I found on the internet that turned out way too sweet (it had 2 cups of brown sugar!) which basically killed my efforts of baking up a healthy treat. So I got a little creative and came up with a recipe that, even the kids agreed, is much better on the conscience and the palate.

The Best (Vegan) Zucchini Loaf Ever – makes 2 loaves

Here’s what you need:

6 tbsp ground flax seeds

1/2 c warm water

1 cup coconut sugar

1 cup applesauce (just boil some peeled, cubed apples and mash)

1/2 cup grapeseed oil

1 tsp vanilla

2 1/2 cups zucchini, grated

2 cups whole wheat flour

1 cup amaranth flour

1 tbsp baking powder

1/2 tsp baking soda

1 tbsp ground cinnamon

2 tsp nutmeg (optional)

1 tsp salt

** You can add 1 cup of chocolate chips or 1 cup of raisins if you like

Here’s what you do:

1. Grease two loaf pans and preheat oven to 350F.
2. Mix together ground flax seeds and warm water in a medium sized bowl.
3. Add sugar, oil, applesauce and vanilla; mix well.
4. Add grated zucchini; stir till combined.
5. In a large bowl, sift together the dry ingredients.
6. Add dry mixture to wet mixture and stir until just combined. Fold in your chocolate chips or raisins, if using.
7. Divide batter evenly between two pans.
8. Bake at 350F for 50-55 mins or until a toothpick comes out clean. Cool before cutting.