Zucchini Bread

Zucchini Bread
vegan ~ dairy-free ~ egg-free

Makes: 1-Loaf (about 10 slices)
Total Time: 1 hour and 20 minutes (includes prep)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

This Zucchini Bread is still my favorite. I posted a Vegan Zucchini Bread recipe years ago ~ recipe link – found here. And decided to make the same recipe again with a couple of variations. This is as a new post, but both versions of the recipe are truly delicious. For this recipe, I used Earth Balance (vegan butter) rather than canola oil. Another update was the used already ground flax meal (Bob’s Red Mill brand). I will be enjoying this Zucchini Bread ALL week for breakfast. It goes perfectly with a cup of coffee. This bread remains so moist from the zucchini. I really hope you try this one!
In other news, Vegan Rescue turned 10 this week!! Woo-hoo! I haven’t gotten around to preparing a reflection post yet, but I’m super proud of myself. There has been so much life activity over the past ten years. Which came with so many ebbs and flows from blogging. But I’m enjoying this stage and period in our lives. So, I’m definitely looking forward to more time for creating recipes and getting back to blogging. Enjoy!

Ingredients:
1 Cup Whole Wheat Flour
1 Cup All Purpose Flour
1/2 Tbsp Baking Powder
1/2 Tsp Baking Soda
1/2 Tsp Salt
1/2 Tbsp Cinnamon
1/4 Tsp Nutmeg
2 Tbsp Ground Flax Meal
1/2 Cup Pure Cane Sugar
1 Tsp Pure Vanilla Extract
1/4 Cup Applesauce
1/4 Cup Non-Dairy Milk (I used Soy in this recipe)
1/4 Cup Vegan Butter (I used Earth Balance), melted
1/4 Cup Water
1/2 Cup Walnuts, chopped
2 Fresh Zucchini, grated (I used a box grater both-large/small sides)

Directions:
-Preheat oven 350 degrees. Prepare a 1.5-quart loaf dish/pan – Grease loaf pan with Earth Balance/Flour or vegan cooking spray.
-Combine all dry ingredients in large bowl: Flours, Sugar, Baking Soda/Powder, Salt, Cinnamon, Nutmeg and Flax Meal. Whisk all ingredients together.

-In a separate bowl, combine all the wet ingredients: melted Earth Balance (vegan butter), Vanilla, Applesauce, Soymilk, and Water. Whisk together to combine.

-Next, add the wet ingredients in with the dry. Stir together to combine. *Don’t worry if the mixture seems dry, just be sure all ingredients are incorporated well together. The zucchini will add moisture.

-Once combined fold in the grated Zucchini. *I grate the Zucchini using a box grater. I will grate one zucchini using the large side/holes and the second zucchini using the smaller holes.

-Finally, fold in the chopped walnuts.

-Pour into the prepared loaf dish/pan then bake for 1 hour. Let the zucchini bread stand for 15 minutes to cool before slicing.

-Enjoy!

For my original Vegan Zucchini Bread recipe – please find the recipe here. I also have other zucchini recipes like my Zucchini Salad.