Kingman's Vegan Zucchini Bread recipe

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Ingredients

3 cups all-purpose flour
3 tablespoons flax seeds
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon arrowroot powder
1 cup unsweetened applesauce
1 cup white sugar
1 cup packed brown sugar
¾ cup vegetable oil
2 teaspoons vanilla extract
2 ½ cups shredded zucchini

Nutrition Info

200.4 calories
carbohydrate: 31.5 g
cholesterol: : -
fat: 7.6 g
fiber: 1.2 g
protein: 2.1 g
saturatedFat: 1.2 g
servingSize: -
sodium: 164.4 mg
sugar: 18.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

2 9x5-inch loaf pans

Recipe Note

Delicious. Fluffy. Mmm-hmmm.

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