Thanksgiving Vegan Zucchini BreadSo 05 November 2023
Vegan Zucchini Bread
Ingredients: - 3 cups grated zucchini - 1 and ¾ cup all purpose flour - ½ teaspoon baking powder - 1 teaspoon baking soda - ¼ teaspoon salt - 2 tablespoons ground flaxseed - ⅓ cup water - ½ cup granulated sugar - ½ cup packed light brown sugar - ½ cup melted coconut oil or vegetable oil - 1 teaspoon vanilla extract - 1 teaspoon apple cider vinegar - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg
Optional add ins
chocolate chips, walnuts, raisins
Preheat your oven to 350°F (175°C). Grease a standard loaf pan with cooking spray or line it with parchment paper. Set aside.
In a small bowl, combine the ground flaxseed and water. Stir well and set aside to thicken for about 5 minutes. This will act as an egg replacement in our vegan bread.
Grate the zucchinis using a box grater or food processor. Place them in a clean kitchen towel or cheesecloth and squeeze out any excess moisture. You want your zucchini to be moist but not wet.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In another bowl, mix together the granulated sugar, brown sugar, melted coconut oil or vegetable oil, vanilla extract, apple cider vinegar, and the prepared flaxseed mixture until combined.
Add the dry ingredients into the wet ingredients and stir just until combined. Do not overmix! Fold in the grated zucchini along with any desired additions like chocolate chips, walnuts, or raisins.
Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-65 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Allow the bread to cool in the pan for at least 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely. Once completely cooled, slice and serve. Store leftovers in an airtight container at room temperature for up to 4 days, or freeze for longer storage. Enjoy your delicious Vegan Zucchini Bread!