Check ingredients Heat the oven to 350ºF and grease a 8½x4½-inch loaf pan with cooking spray, melted butter or oil.
In a large bowl, using a whisk, mix together the whole-wheat flour, cinnamon, baking powder, baking soda, nutmeg, and kosher salt.
Whisk in the soy milk, maple syrup, and olive oil. Set aside.
Working in 3 batches, squeeze the water out of the grated zucchini using your hands, then transfer the zucchini into the bowl with the batter.
Use a silicone spatula to fold in the grated carrots, pistachios, and dried apricots.
Transfer the batter to the prepared loaf pan. Bake the bread for 40 to 50 minutes or until a toothpick comes out clean when inserted.
Remove from the oven and let cool for 15 minutes, then remove from the pan and transfer to a cooling rack to cool completely.
Once the loaf has cooled, prepare the glaze by mixing together the apricot jam and 1 teaspoon water. Brush this mixture onto the loaf before slicing.
Can I replace the maple syrup with another sweetener? I have not tested this recipe with other sweeteners, but I think vegan honey or agave would work well. I would not use a granulated sweetener as it will change the moisture level of this loaf.
Can I use another oil instead of olive oil? Yes, any neutral oil will work well here such as canola or vegetable oil. Just note that the olive oil adds an extra depth of flavor so if you choose to make this loaf with a neutral oil, you will lose the grassy flavor of the olive oil—you might actually prefer that way.
Can I use another milk instead of soy milk? Yes any unsweetened plant based milk (oat, cashew, almond, hemp, etc.) will work well, except for coconut milk.
Can I use another nut and another dried fruit instead of pistachios and apricots? Sure, you could use what you have on hand, just make sure to use roasted nuts and chop them before folding in.
Is the glaze necessary? Not if you do not want to make it.
Well, the fall is at our doors and, if you are like me, you have already seen a flood of pumpkin, Halloween, and cozy recipes on social media.
Although I am not already at the pumpkin stage (just yet!) I am slowly transitioning into it.
So what better way to do so than with a veggie-packed loaf! Chances are, zucchinis and carrots are still in season where you are so it is the perfect time to make this bread. Plus, as the days get cooler, this loaf is sure to become a favorite snack to enjoy alongside to a warm mug of tea or coffee!
It is made of a base of whole-wheat flour (which makes it great for breakfast to keep you full longer!). It is also spiced with cinnamon and nutmeg, which complement wonderfully the rich aroma of maple syrup and the subtle grassy flavor of olive oil in the loaf.
Folded in are chopped dried apricots and roasted pistachios. Not only do these two ingredients add a bite to this loaf, but the pistachios also add a delicate nutty flavor to the loaf, while the dried apricots add floral notes and extra sweetness.
Last but not least, the finishing touch: a simple yet luxurious apricot glaze. It brings out the flavor of the dried apricots and gives this bread a beautiful shine.
Making this loaf is incredibly easy:
Now, when it comes to the ingredients used in this recipe, below are the ones I used. For any modifications, refer to the Common Questions & Swaps section.
Whole wheat flour: This flour is used to make this loaf extra satisfying so that it can keep you full longer.
Nutmeg & cinnamon: Two lovely warming spices that are reminiscent of the fall and which pair delightfully well with the maple syrup and the olive oil.
Baking powder & baking soda: Two leavening agents that are key to achieving the perfect rise on this loaf.
Salt: Like in any dessert, salt is incorporated into bring out sweetness and other flavors.
Unsweetened soy milk: Soy milk is my milk of choice; it is rather neutral, not too fatty, and works in most baked goods including this loaf.
Maple syrup: I used maple syrup in this recipe because it enhances all of the loaf’s flavors, while providing the desired amount of sweetness.
Olive oil: I only use olive oil in recipes when I want its flavor to come out and in this recipe, the olive oil flavor really complements wonderfully the rich aroma of the maple syrup and the nuttiness of the pistachios.
Zucchini & Carrot: The real stars of this loaf. These two veggies add moisture and texture to this bread.
Roasted pistachios: These are folded into this loaf to add texture and a little nutty flavor to this bread.
Dried apricots: I chose to also fold in dried apricots to naturally add extra sweetness and a slight floral aroma to the loaf.
Apricot jam: Used to glaze this loaf, this adds a beautiful shine to the loaf while bringing out the dried apricots’ flavor.
I am actually really proud of this recipe guys! It is a really unique take on zucchini/carrot bread and is packed with flavor.
Plus, if you are looking for a loaf that is moist, not too sweet, has the right level of spice and has some fiber to it, you will love this one!
If you do give this recipe a try and share about it on Instagram, make sure to tag me (@muriellebanackissa).
Have a wonderful week my friends!
