After trying a variety of zucchini breads, I put together the ingredients I feel make the best, moistest, and healthiest plant based treat. Years ago, before WFPB, my zucchini bread would be full of oil and sugars. It tasted OK, but I always felt like I was ingesting an oil slick. Not anymore!


2 cups organic whole wheat pastry flour (or use 1 cup pastry and 1 cup spelt flour)
2 tsps baking powder
1/2 tsp baking soda
2 T ground flax meal
1 very large ripe banana, mashed (or use 2 medium size)
1 1/2 cups shredded, drained zucchini
1 8 oz can crushed pineapple, undrained
2 tsps pure vanilla extract
1 1/2 tsps cinnamon
1/4 tsp nutmeg
1/2 tsp allspice
1/2 cup raisins (optional)
1/4 - 1/2 cup chopped walnuts (optional)
1/4 cup shredded, unsweetened coconut flakes
Preheat oven to 375.
Lightly grease a loaf pan and line with parchment paper.

In small mixing bowl, mix the mashed banana, pineapple, vanilla and zucchini with electric mixer on low speed.

In larger bowl, combine the flour (s), baking powder, baking soda, ground flax meal, cinnamon, nutmeg and allspice with a whisk.

Add the liquid ingredients to the dry and mix well with either a wooden spoon or on low with an electric mixer till well combined. Fold in the optional raisins, coconut, and walnuts.

Bake for 45 - 60 minutes till lightly brown on top and loaf pushes away from sides of pan. Test for doneness by inserting toothpick into center of loaf. Remove, cool for 15 minutes in pan, remove from pan and let cook completely on wire rack.

Folks won't believe that you can have tasty, healthy zucchini bread without all that refined sugar and globs of oil. It can be done!