Kingman’s Vegan Zucchini Bread

          

Delicious. Fluffy. Mmm-hmmm.

Original recipe makes 2 9×5-inch loaf pans

Ingredients

3 cups all-purpose flour
3 tablespoons flax seeds
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon arrowroot powder
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

  • PREP

    20 mins

  • COOK

    1 hr 10 mins

  • READY IN

    3 hrs 30 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9×5 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.

Nutrition

Calories: 200 kcal
Carbohydrates: 31.5 g
Cholesterol: 0 mg
Fat: 7.6 g
Fiber: 1.2 g
Protein: 2.1 g
Sodium: 164 mg

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