I’ve been enamored with pounds and pounds of zucchini in my garden this past week and I’ve been lying in bed awake at night thinking of what recipes to make with them, yes, as a chef this happens. I enjoy simple, ordinary recipes like everyone else but I also love to go outside the “recipe box” when I create new dishes and I love it when different pairings of flavors turn out and this vegan zucchini bread with cherries & pistachios drizzled with cardamom glaze is no exception and turned out insane, no more boring nut bread. I raised the bar to brunch and tea parties with this delicious zucchini nut bread and the best part, its cholesterol free. You would not know that this is vegan, it’s moist and delicious and I’m going to be making this over and over again.
Vegan Zucchini Bread with Cherries & Pistachios with Cardamom Glaze
When you are craving zucchini bread but want something really delicious, not only great for brunch but fabulous at tea parties, dessert or for that afternoon snack with a cup of coffee
Ingredients
- 4 tbsp flaxseed meal
- 1 cup water
- 2 1/2 cups grated zucchini
- 2 cups sugar
- 2/3 cup vegan butter, melted
- 2 tsp vanilla
- 1/2 cup applesauce
- 2 cups cherries, pitted and halved
- 3 1/2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp kosher salt
- 1 1/2 cups chopped pistachios (reserve 1/2 cup for the top)
Cardamom Glaze
- 1 cup confectioners' sugar, sifted
- 1/4 tsp ground cardamom
- 1/4 tsp kosher salt
- 3 tbsp plant based milk ( I used almond milk )
Instructions
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This recipe is for two loaves, you will need 2 pans sized 9 1/4 x 5 1/4 x 2 3/4 each
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Preheat oven to 350 degrees F. In a small bowl combine the flaxseed meal and water and let sit for 15 minutes so it can thicken
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In a large bowl combine the zucchini, sugar, vegan butter, vanilla and apple sauce, stir well and once flaxseed meal is ready, stir that in until well combined
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In a separate bowl whisk together the flour, baking soda, baking powder, cinnamon and salt and add to the zucchini mixture and mix well and fold in the cherries and 1 cup pistachios
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Prepare 2 loaf pans with oil or sprayed with nonstick spray, divide the batter between the 2 pans and bake for 60 to 70 minutes or until a toothpick test comes out clean, I used a
convection oven and my loaves were ready in 1 hour and 13 minutes. Allow to cool for 30 minutes before taking out of loaf pans, slice and serve. Serves 12 with both loaves
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