Kingman's Vegan Zucchini Bread Recipe

Kingman's Vegan Zucchini Bread Recipes

  • PREP 20 mins
  • COOK 1 hr 10 mins
  • READY IN 3 hrs 30 mins


Original recipe makes 2 9x5-inch loaf pans

  •  3 cups all-purpose flour
  •  3 tablespoons flax seeds (optional)
  •  1 teaspoon salt
  •  1 teaspoon baking soda
  •  2 teaspoons ground cinnamon
  •  1/2 teaspoon baking powder
  •  1/2 teaspoon arrowroot powder (optional)
  •  1 cup unsweetened applesauce
  •  1 cup white sugar
  •  1 cup packed brown sugar
  •  3/4 cup vegetable oil
  •  2 teaspoons vanilla extract
  •  2 1/2 cups shredded zucchini


  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.

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