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Vegan Zucchini Bread
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Moist vegan zucchini bread with cinnamon and vanilla, made tender with applesauce and oil instead of dairy.
Ingredients:
  • 3 cups all-purpose flour
  • 3 tablespoons flax seeds
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon arrowroot powder
  • 1 cup unsweetened applesauce
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 0.75 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2.5 cups shredded zucchini
Instructions:
  • Preheat the oven to a cozy 325 degrees F (165 degrees C) and generously grease and flour two 9x5-inch loaf pans.
  • Combine flour, flax seeds, cinnamon, salt, baking soda, baking powder, and arrowroot in a bowl and whisk until well combined; set aside.
  • In a separate bowl, whisk together applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract until smooth. Add the flour mixture and shredded zucchini, folding just until moistened. Divide the batter evenly between the loaf pans.
  • Bake in the preheated oven for 70 minutes or until a toothpick inserted into the center comes out clean. Cool briefly in the pans, then transfer to a wire rack to cool completely.

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