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Ingredients
| all-purpose flour (unsifted): 3 cups |
| flaxseed (whole): 3 Tbl (optional) |
| salt: 1 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 2 tsp |
| baking powder: 1/2 tsp |
| arrowroot powder: 1/2 tsp (optional) |
| unsweetened applesauce: 1 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| vegetable oil: 3/4 cup |
| vanilla extract: 2 tsp |
| zucchini squash (grated): 2 1/2 cups (shredded) |
Kingman's Vegan Zucchini Bread
Credit: AllRecipes
User rating:
"Delicious. Fluffy. Mmmhmmm."
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Prep Time
20 min -
Cook Time
70 min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.
- Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.