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.
