Loaded with veggies, pistachios, and dried apricots, this Vegan Carrot-Zucchini Bread is wonderful for breakfast, as a snack, or for a little sweet bite after dinner.
The bread itself is made of a base of whole-wheat flour . 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.pistachios, but feel free to use unsalted ones if that is all you can find. The pistachios add a delicate nutty flavor to the loaf, while the dried apricots bring a floral sweetness. Together, these two ingredients also contribute texture to the bread and make it extra satisfying.
After baking, the bread gets topped with a simple apricot glaze that brings out the flavor of the apricots and gives the loaf a beautiful shine. In terms of substitutions for this recipe, you can use any plant-based beverage instead of the soy milk, as long as it is unsweetened and from a carton . You can also feel free to use whatever nuts and dried fruits you prefer—walnuts or pecans would be great alternatives to the pistachios, and chopped dried figs, raisins, or cranberries would all be wonderful options.
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