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| Kingman's Vegan Zucchini Bread Recipes |
- PREP 20 mins
- COOK 1 hr 10 mins
- READY IN 3 hrs 30 mins
Ingredients
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
Directions
- 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.
- 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.
- 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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