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Ingredients
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| baking soda: 1 tsp |
| baking powder: 2 tsp |
| ground cinnamon: 1 Tbl |
| bananas: 2 (ripe) |
| sweetened applesauce: 1/2 cup |
| vegetable oil: 1/2 cup |
| light brown sugar (packed): 1 1/4 cups |
| granulated sugar: 1 cup |
| vanilla extract: 1 Tbl |
| lemon juice: 1 Tbl |
| zucchini squash (grated): 3 1/2 cups |
Vegan Zucchini Bread
Credit: AllRecipes
User rating:
"This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it."
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Prep Time
20 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
- Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
- Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.