Vegan Zucchini Bread

This whole-wheat zucchini bread uses juicy shredded zucchini in place of butter and milk for a tender loaf. Vegans and nonvegans alike will love how moist this quick bread is. You can add toasted nuts or coconut flakes, if you like. Vegan dark chocolate chips would be an ultra-decadent addition.

MAKES 12 SERVINGS

Equipment needed: oven, cooking spray, small mixing bowl, wooden spoon, whisk, sieve, kitchen towel, loaf tin, baking paper,

Total Time: 2 hours and 25 minutes (including cooling time)

Ingredients:

  • 5 tablespoons water
  • 2 tablespoons flaxseed meal
  • ¾ cup unsweetened almond milk
  • ¾ cup sugar
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (1 large)
  • 2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Method:

  1. Step 1 Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray or baking paper.
  2. Step 2 Stir water and ground flaxseed together in a small bowl. Let stand for a few minutes.
  3. Step 3 Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture together in a medium bowl. Squeeze zucchini in a clean kitchen towel until you have removed 1/8 cup liquid. Stir the zucchini into the almond milk mixture. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients until just combined. Transfer the batter to the prepared pan.
  4. Step 4 Bake until golden brown and a skewer inserted in the centre comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for 1 hour before slicing.