Vegan Zucchini Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Bread/Dessert
Serves: 2 loaves, 24 slices
Ingredients
  • 1½ cups whole-wheat flour
  • 1½ cups all-purpose flour
  • 1 tsp baking soda
  • 1½ tsp baking powder
  • ½ tsp salt
  • 3 tsp powdered cinnamon and cloves. You can also use one or the other.
  • 1 cup lightly toasted and chopped pecans or walnuts
  • Mix the ingredients together and set aside.
  • In another bowl, mix together:
  • 3 tbsp flaxmeal and 9 tbsp water
  • Add and mix:
  • 4 tbsp canola or other vegetable oil
  • 2 cups sugar
  • Then whisk in:
  • ¾ cup applesauce
  • 1 tbsp vanilla extract
  • 2¼ cups grated zucchini (about two small to medium zucchini)
Instructions
  1. Add the wet mixture to the dry, whisking it in ⅓rd of the flour at a time, until well mixed. Do not overmix because you don’t want to develop the gluten in the flour.
  2. Grease and flour two standard-size loaf pans. Divide the batter equally between the two and smooth down the top.
  3. Bake in a preheated 325-degree oven 60-70 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool on a rack about 15 minutes, then slide a knife around the edges to unmold. Place right-side-up on a rack to cool. This bread also tastes great slightly warm.
Recipe by Holy Cow! at http://holycowvegan.net/2009/06/low-fat-zucchini-bread.html