
Man, I’m feeling bummed right now. I would guess that my mom is too based on her tears when I dropped her off at the airport this morning. She starts to cry, then I start to cry…it ain’t pretty! I think I even saw a nearby taxi driver shed a tear.
We always have such a great time together and then when it’s all over I feel a pit in my stomach when she has to leave. I’ve already called her once since I got home from the airport. I may look like a grown woman, but I’m still a mama’s girl at heart. ;)

The good news is, we’ll always have this incredible oil-free Zucchini loaf to remember the good times and great food on this trip!
I even sent her off with a big slice to take on the plane with her. It comforts me knowing that she has my yummy homemade food to eat instead of cardboard plane food. I’m a strong believer in wholegrain carbs when you’re feeling blue!

Plus, carbs are addicting which means that she’ll have to come back to visit real soon…right?

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Oil-Free Zucchini Walnut Raisin Loaf with Cinnamon Streusel
Adapted from Fat Free Vegan Kitchen.
Ingredients:
- 2 cups whole grain spelt flour (or white whole wheat flour)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup sugar (I use organic cane sugar)
- 1/3 cup raisins
- 1/3 cup chopped walnuts
- 1 flax egg (1 tbsp ground flax + 3 tbsp water, mixed and set aside for 5 minutes)
- 1 & 1/4 cup shredded zucchini (leave skin on), packed
- 1 tbsp lemon zest
- 2 tsp fresh lemon juice
- 1 tbsp pure maple syrup (or other liquid sweetener)
- 1 & 1/4 cups non-dairy milk (I used vanilla almond milk)
- Cinnamon Streusel topping: 2 tsp non-dairy margarine/butter, 1 tbsp coarse sugar (like turbinado), 1 tbsp flour, 1/2 tsp cinnamon
Directions:
1. Preheat oven to 350F (see note below). Mix the flax egg and set aside. Oil a regular-sized loaf pan and then line it with parchment paper so you can easily pull out the loaf when cooled.
2. In a large bowl, whisk the dry ingredients (flour, powders, salt, cinnamon, nutmeg, sugar, raisins, and walnuts).
3. In another large bowl, combine the wet ingredients (flax egg, shredded zucchini, lemon zest & juice, maple syrup, milk).
4. Add wet ingredients to dry and stir until just mixed. Be careful not to overmix the batter as spelt flour is delicate.
5. Spoon the batter into prepared loaf pan and spread out evenly. Prepare the cinnamon streusel and then sprinkle on top. Bake for about 45-60 minutes at 350F or until toothpick comes out clean and the loaf gently springs back when pressed.
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None of us could believe that this loaf does not contain oil! Magic trick #2 this weekend. (See Magic Trick #1: The eggless fluffy chocolate cupcake!)
The shredded zucchini does a wonderful job giving this loaf moisture..and you don’t taste the zucchini at all. You can see beautiful flecks of green though!

It’s a very dense loaf, but not in a bad way! Whole grain spelt flour tends to make dense breads, but I just love the nutty flavour of spelt so I don’t mind. The walnuts, streusel, and raisins add just the right amount of sweetness and crunch.

We’ve been enjoying this not-too-sweet loaf for breakfast or as an afternoon snack. If you like your baked goods sweet you might want to add another 1/4 cup of sugar, but we thought it was just perfect for a healthy snack.
It’s wonderful spread with Earth Balance, nut butter and jam…or just enjoyed plain!

On that note, I think I may need some endorphin-inducing carbs to cheer me up…

My mom just left too so I can understand where you’re coming from (although our relationship is not as wonderful as yours is). This loaf looks so good that I think I can actually smell it through my computer screen… which may be why I’m unnecessarily close my screen…. :-)
I always loved zucchini bread but an oil free zucchini bread tops the cake!! That sounds amazing and LOOKS delish! Hopefully when I get over this little cold it won’t be too warm for some baking :)
Hey Angela, I was wondering… I have all the ingredients to make this loaf (which I plan on making today!) except I only have chia seeds. In general, would a chia egg work in place of a flax egg? Which do you prefer?
I alternate when i bake between chia and flax so I think youd be fine but Angela probably knows better than i do
I literally just put a loaf of zucchini bread in the oven when i saw your post! i was so disappointed that i didnt notice it earlier! Your recipe looks so much better, well maybe next time :)
I can’t believe there isn’t oil in this loaf either! Incredible. Anyway, I love all the shots with the Earth Balance. A little too much. Like . . . I NEED this in my preggo stomach NOW! <3
Oh my gosh, this is PERFECT timing! I really, really wanted to try out a new quick bread recipe this weekend. Ever since I made my first (good) gluten-free carrot cake loaf last month, I’ve been addicted to eating quick breads before my long runs on the weekend.
This looks so good. I will try to make it gluten free this weekend and report back. Dun dun duhhh… I’ve learned that making gluten free quick breads from a gluten recipe rarely works on the first try. So it may take me a bit to get it right!
Also, I love the soft corners (I’m sure there is a technical term) you’ve been making on your photographs lately. It adds such a nice touch!
My inability to bake properly will totally not keep me from trying to make this!
ah-mazing!!!!!!!!!!!!!!
I love baking with zuchinni!!! Thanks for the recipe!
I am whispering to my zucchini plants what their fate will be. I’m sure they won’t mind. Mua ha ha. An oil free loaf? Count me in on trying this out!
Awww, Angela. I’m so sorry you had to say goodbye to your mother today. I hope you’re able to say hello to her again very soon.
I always have such a hard time parting with my parents after a visit too. I hope you have another visit with her soon to look forward to though! :)
I feel the same way when I leave my family! Great plan for giving her some addicting carbs so she will come back to visit, although I am thinking she will be back for lots of other reasons, like maybe just to hang out with you amazing daughter!:) I always do best when I keep myself busy after my company leaves…takes your mind off things.
The loaf looks outstanding! and OIL-FREE!
Have a wonderful day!
LizAshlee
twitter.com/lizashleeblog
Oh I forgot to mention…I made a version of half the calories, double the fun almond butter (see today’s post) and I am thinking it would taste amazing on the loaf…I might just have to go do some baking!
Oh girlie! I always feel the same way when I leave my mom. We’re separated by 6 hours in the car, and it’s way too far. ON a positive note, the loaf looks goooooood. Can’t believe it’s oil-free!
Yum, this looks delicious and reminds me of my mom’s zucchini bread! And sending you a big hug! It’s only good bye for now, you’ll see her again soon! xo
This looks absolutely amazing!!
This looks absolutely amazing!!
The loaf looks wonderful. love the shot with the earth balance on it. Everything is better with butter :) Or buttery spreads.
And you and your mom getting all teary eyed upon leaving each other…Awww, Ange, major hugs! I know how close you and your mom are and I can only imagine you are feeling very….bummed right now. I hope you two can see each other again, soon!
And if nothing else, reading this makes me want to do everything I can so that one day Skylar and I are as close as you an your mama are…it’s just beautiful :)
Could the spelt flour be switched with whole wheat pastry flour? I’ve seen spelt flour but have never used it…what does it taste like? LOVE your blog ;-)
hmm im not sure! Sometimes I find WWPF can be crumbly in a loaf. Let me know if you try it out!
Thank you…I let you know if I try it. Or I may just get the spelt flour!
You are like me, make it oil free and then slather Earth Balance or nut butter on top! :)