Zucchini Bread – Vegan
(Makes 1 Loaf)
Z is for Zucchini Bread! ‘Z’ the last letter during this A-Z Blog Challenge 2015. I’d like to say I ‘saved the best for last’, but I do have so many other favs amongst the prior blog post this April. This Zucchini bread has similar elements to my carrot cake – cinnamon, walnuts with a shredded veggie. This zucchini bread is hands down my favorite of Zucchini breads, my kids LOVE it too. Bonus – its kid friendly…Jasmine our daughter is obsessed! It’s moist, flavorful – fantastic as a snack, side, breakfast or dessert. What more can I say about this bread…except that it’s a must try, enjoy!
1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
½ Tbsp Baking Powder
½ Tsp Baking Soda
½ Tbsp Cinnamon
¼ Tsp Nutmeg
2 ½ Tbsp Flax Seeds, ground up
½ Cup Pure Cane Sugar
1 Tsp Pure Vanilla Extract
¼ Cup Applesauce
¼ Cup Non-Dairy Milk (I used Soy in this recipe)
3 Tbsp Canola Oil
¼ Cup Water
½ Cup Walnuts, chopped
2 Zucchini (8oz), grated (Large & Small – see notes below)
-Preheat oven 350 degrees. Grease loaf pan with Earth Balance/Flour or vegan cooking spray if you prefer. I used a 1.5-quart glass loaf dish.
-Combine all dry ingredients in large bowl: Flours, Sugar, Baking Soda/Powder, Salt, Cinnamon, Nutmeg and ground flax seeds – whisk all ingredients together.
-Add wet ingredients to dry: Vanilla, Applesauce, Soymilk, Canola Oil and Water with dry ingredients. Stir together to combine. Once incorporated fold in walnuts and Zucchini.
Note: I grate Zucchini using a box grater. One Zucchini I grate using the large side and the other I grate using the small.
-Pour into prepared loaf dish/pan then bake for 1 hour. Let stand for 10-15 minutes to cool. Enjoy!
(I’m addicted to this bread especially when it’s warm. I can’t just have one slice).