Vegan Zucchini Bread
This Vegan Zucchini Bread is not just a recipe; it's a slice of home. With a delightful balance of spices and the moistness from fresh zucchini, it's perfect for breakfast or as a snack.
Ingredients
- 1 ½ cups grated zucchini
- 2 cups all-purpose flour
- 1 cup granulated sugar or coconut sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamo
- ½ teaspoon salt
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- ½ cup walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x5 inch loaf pan or line with parchment paper.
- Grate 1 ½ cups of zucchini and squeeze out excess moisture if needed.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, cinnamon, and salt.
- In a separate bowl, mix together the grated zucchini, applesauce, and vanilla extract.
- Combine wet and dry ingredients, stirring gently until just combined. Fold in nuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh zucchini for best flavor and moisture. Allow bread to cool before slicing to prevent sogginess. Store in an airtight container for up to 3 days.