Vegan Zucchini Bread
This whole-wheat zucchini bread uses juicy shredded zucchini in place of butter and milk for a tender loaf. Vegans and non-vegans alike will love how moist this quick bread is. You can add toasted nuts or coconut flakes, if you like.
This recipe makes 12 servings
Equipment: oven, loaf tin, mixing bowl x 2, whisk, skewer, wire rack
Total Time: 2hours 25minutes
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:
Step 1 Preheat oven to 350 degrees F. Coat a 9-by-5-inch loaf pan with cooking spray.
Step 2 Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.
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.
Step 4 Bake until golden brown and a skewer inserted in the center 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.