Delicious vegan zucchini bread. Mmm-hmmm! This recipe makes two moist and tender loaves without using dairy or eggs.
Ingredients
- all-purpose flour: 3 cups
- flax seeds: 3 Tbsp (optional)
- ground cinnamon: 2 tsp
- salt: 1 tsp
- baking soda: 1 tsp
- baking powder: 0.5 tsp
- arrowroot powder: 0.5 tsp (optional)
- unsweetened applesauce: 1 cup
- white sugar: 1 cup
- packed brown sugar: 1 cup
- vegetable oil: 0.75 cup
- vanilla extract: 2 tsp
- ½ cups shredded zucchini: 2 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
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Whisk flour, flax seeds, cinnamon, salt, baking soda, baking powder, and arrowroot together in a bowl until evenly blended; set aside.
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Whisk applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a separate bowl until smooth; fold in flour mixture and shredded zucchini until moistened. Divide batter between the prepared loaf pans.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool briefly in the pans before removing to cool completely on a wire rack.
