Spelt Zucchini Bread with Warm Spices, Walnuts & Chocolate

Created by Laura Wright
5 from 27 votes

Spelt zucchini bread with warm spices, walnuts, and chocolate is a delicious way to eat your vegetables. Naturally sweetened with coconut palm sugar and vegan!


It’s another zucchini recipe for you this week! I know that this one isn’t terribly original, but I mostly just wanted a record of this spelt zucchini bread recipe here for myself. We’re still swimming in zucchini over here and our plants show no signs of stopping. Once I get tired of it in salads, rolled into vegan involtini, simply seasoned on the grill, and in this loaf, I’m going to grate and freeze it as I learned in this video from Megan Gilger. So simple! Sometimes I steam slices of it and freeze the slices for smoothies. The zucchini adds body to a smoothie without an overpowering flavour–good way to sneak in vegetables :)

This spelt zucchini bread has a lot of warm spices, toasty walnuts, and chocolate chunks (of course!). I love it when I get to eat my vegetables with chocolate. As I often do with my recipes, I chose light spelt as the base of this loaf. Whole spelt and light spelt flour are the default flours of choice in our house, but I provide some suggestions for substituting in the notes of the recipe below :)

Can you make this recipe into muffins? Yep! The recipe makes 9 standard sized muffins and you’ll bake them for 25-30 minutes.

My partner, the dogs and I are still up in cottage country this week. Lots of hanging out by the lake, reading, playing cribbage, and cooking simple seasonal food. It’s been nice and interesting to have nothing of real urgency to do. I can be a busy body, so it has been slightly challenging haha. Mark laughs at me because I follow a rigid schedule even when we go on vacation and the scheduled items in question are leisure activities. I am working to undo this constant compulsion towards productivity. I know that it is healthy and necessary to just be sometimes (a lot of the times!) :)

Wishing you well and sending my best this week. 

Vegan Spelt Zucchini Bread with Warm Spices, Walnuts & Chocolate

Spelt zucchini bread with warm spices, walnuts, and chocolate is the most delicious way to eat your vegetables. Naturally sweetened and vegan!
5 from 27 votes
Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 25 minutes
Servings 1 loaf

Ingredients

  • 1 ¼ cups shredded zucchini (from roughly 1 medium zucchini)
  • 1 ½ cups light spelt flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground nutmeg
  • ¾ cup coconut palm sugar
  • ¾ cup unsweetened apple sauce
  • cup neutral-tasting oil of choice (avocado, sunflower, refined coconut etc)
  • teaspoons vanilla extract
  • ½ cup walnut halves, chopped
  • ½ cup dairy-free chocolate chunks or chips

Equipment

  • 8×4 loaf pan

Notes

  • You could easily substitute the following flours 1-to-1 for the light spelt: whole wheat pastry flour, whole kamut flour, whole wheat flour or whole grain spelt flour (being mindful of the fact that whole grain flours will make the loaf more dense), all purpose flour, and gluten-free all purpose flour (King Arthur makes a great one).
  • Can you make this recipe into muffins? Yep! The recipe makes 9 standard sized muffins and you’ll bake them for 25-30 minutes.
  • My favourite light spelt flour is this one from Flourist.
  • You can substitute the coconut palm sugar with regular cane sugar or brown sugar here. I don’t think maple syrup or agave nectar is a great idea as we really need the structure from a granulated sweetener. Since we have a lot of wet components in this loaf (apple sauce and the zucchini), the granulated sweetener helps us avoid a gummy texture.

Instructions

  • Preheat the oven to 350°F. Lightly grease a 8×4 loaf pan and then line it with parchment paper. Lightly grease the parchment as well and set aside.
  • Gather the shredded zucchini in a clean kitchen towel. Over the sink, gather up the edges of the towel and squeeze out as much moisture/water from the zucchini as you can. Set aside.
  • In a large bowl, whisk together the spelt flour, baking powder, baking soda, sea salt, cinnamon, cardamom, and nutmeg.
  • In a medium bowl, whisk together the coconut palm sugar, apple sauce, oil, and vanilla extract. Add this wet mixture to the larger bowl with the flour mixture. Using a rubber spatula, mix until just combined with a few little streaks of flour.
  • Add the shredded and wrung out zucchini to the batter along with the walnuts and chocolate chunks. Fold these items in until they are evenly distributed.
  • Transfer the batter to the prepared loaf pan and flatten the top of the loaf. Bang the filled loaf tin on the counter a few times to fully settle the batter.
  • Bake the vegan spelt zucchini bread for 60-70 minutes, or until a toothpick/paring knife inserted into the center comes out clean. Remove the zucchini bread from the oven and let it cool in the loaf pan on a wire rack.
  • Let the zucchini bread cool completely before removing from the pan and slicing.
12/08/2020 (Last Updated 05/06/2024)
Posted in: breakfast, dessert, quick, snack, summer, sweet, vegan

25 comments

5 from 27 votes (19 ratings without comment)

Recipe Rating




  • Carol

    Hi Laura,
    The recipe states it makes a 9×5 loaf, but the instructions state to use 8×4. Assuming I should use 8×44 pan? Thx!

    • Laura Wright

      Hi Carol,
      So sorry for the confusion. Either sized pan would honestly work here! My go-to is an 8×4 so will update the recipe card. Just keep an eye on the loaf either way and take it out when a toothpick inserted into the middle emerges clean.
      -L

  • Elise

    5 stars
    The best zucchini bread I’ve ever made! I doubled the recipe and used half the recommended spelt flour, and the other half I split between almond flour and gluten free 1:1 flour. So good!

  • judith

    my zucchini muffins are waiting to go in the oven when the sun goes down here in the desert. the mix though is much too sweet. i used 9 tablespoons of sugar and 3/4s cup of homemade applesauce. i think the applesauce is plenty and maybe the bread could use WAY less sugar. i also added 1/4 cup of einkorn. i’ll try this again cause i love zucchini bread and this recipe has all the goodies when it comes to spices.

  • Danielle

    Hi! This looks delicious! Sadly I can’t eat nuts or chocolate. Would the recipe work without them?

    • Laura

      Hi Danielle!
      The loaf will be a bit plainer, but it will totally work. If you like, you can substitute an equal amount of pumpkin/sunflower seeds, shredded coconut, or even dried fruit if you’re into that. I bet chopped up dates would be fabulous in this recipe.
      -L

  • Sarah b

    5 stars
    I always come back to makin this bread when I have zuchinni on hand such a great recipie 

  • Renee

    5 stars
    This is such a perfect zucchini recipe! I couldn’t find spelt flour at the store so I used whole wheat flour and it’s delicious. My loaf didn’t rise as much as the one pictured; it remained more flat and dense. I’m guessing this is because of the whole wheat flour? Either way, now I need to find spelt flour so I have an excuse to make this again! 

  • Kat

    5 stars
    Thanks so much for this recipe! I was looking for something reasonably healthy and easy to eat while breastfeeding, and this was a winner – delicious

  • Misty

    Made this last night with gluten-free all purpose instead of spelt and omg omg omg this is so yum! Moist, not overly sweet, and the chocolate chunks are making my life.

  • Celia

    5 stars
    This bread is absolutely delicious! I actually substituted the applesauce for two ripe bananas and 1/4 plant based buttermilk and it worked out great. Since bananas are pretty sweet I also only put 1/2 cup of sugar and it turned out perfect. Thank you Laura, our whole family loved it!  

  • Leah N.

    5 stars
    This bread is the best!  Simple to make and my whole family loves it, even my kids. This recipe is now my go to zucchini bread. 

  • David James

    5 stars
    Love this bread!!! Zucchini is in full force in the garden, so we whipped up this bread this week and it is delicious!!! Moist and flavourful from the warm spices and just sweet enough. It’s toddler approved too! I’ll be making this for the rest of the summer. 

  • Cherri

    Can this recipe be used for muffins?

    • Laura

      Hi Cherri,
      I think this would work fine as muffins! I would start checking them for doneness around the 20-25 minute mark.
      -L

  • Chava Green

    This came out a bit mushy for my taste.  I used coconut oil and doubled the recipe.  It might be that my spelt flour has a different texture than the one you used. Im also not the most precise baker tbh!  But my husband and toddler still gobbled them up! 

  • Chandler

    5 stars
    I have made this, your pumpkin bread, and your banana bread and they are all amaaazing (in loaf and muffin forms!). They will be recipes that I revisit over and over again!

  • Chandler

    I just made this bread today but as muffins and with just 1/2 cup sugar and white whole wheat flour and they are sooooo good! Perfectly moist, sweet (even with less sugar!), and I love the spices. I will definitely be making it again!

  • Allison

    I made a double batch of this last week- one loaf plus 12 muffins! It’s so good; the spices are perfect! We’ve been enjoying it for breakfast with a little almond butter on top. Thanks for another great recipe! 

  • Leah

    this is delicious zucchini bread!
    The cardamom really adds a nice flavour combined with the cinnamon and nutmeg. The smell reminds me of fall and my favourite chai latte

  • Laura

    This recipe is absolutely delicious!! So so glad I doubled the recipe. Thank you ☺️

  • Amie

    This is the best zucchini bread I’ve ever had! The spices and spelt flour work so well together and give it just that little something extra. I subbed the coconut sugar for brown sugar but otherwise made as directed and it’s amazing! Thanks for this recipe!

  • Cristina Luisa Fogale

    Thank you, Laura!! I used up a half cup of “mature” plum jam instead of apple sauce and it worked so well!

  • Niloufar Doroud

    Hello
    Thank you for great recipes and beautiful pictures…

    Is it advisable to use pumpkin purée, or evenly mashed cooked carrot instead of applesauce?

    Thanx again

    • Laura

      I think both of those would substitute fine and perform in the exact same way! They may not be as sweet as the applesauce, so that’s just something to consider with the taste of the final loaf!
      -L