Name: Vegan Zucchini Bread
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Cuisine: Californian
Ingredients: 2 tblsp ground flax; 5 tblsp filtered water; 1 1/2 cup(s) unbleached flour; 1/2 tsp baking soda; 1/2 tsp baking powder; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp fine sea salt; 1/4 cup(s) unsweetened applesauce; 1/4 cup(s) maple syrup; 1/4 cup(s) light brown sugar; 2 tsp vanilla extract; 1 medium zucchini, grated

Ingredients

Servings:

2 tblsp

ground flax

5 tblsp

filtered water

1 1/2 cup(s)

unbleached flour

1/2 tsp

baking soda

1/2 tsp

baking powder

1 tsp

cinnamon

1/4 tsp

nutmeg

1/4 tsp

fine sea salt

1/4 cup(s)

unsweetened applesauce

1/4 cup(s)

maple syrup

1/4 cup(s)

light brown sugar

2 tsp

vanilla extract

medium zucchini, grated

Directions 7 steps | 65 Minutes

Step 1

Preheat the oven to 350°F. Measure and prep all ingredients.

Step 2

Make the flax egg. In a small bowl, combine ground flax with filtered water. Set aside for 5 minutes or until it thickens.

Step 3

In a large mixing bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg and salt.

Step 4

In a medium mixing bowl, combine the applesauce, maple syrup, brown sugar, vanilla extract, grated zucchini and the flax egg together. Mix thoroughly.

Step 5

Add the zucchini mixture to the flour mixture. Gently fold the batter with a rubber spatula until it just combines.

Step 6

Pour the batter into a lightly greased bread pan. Place on the center rack and bake for 45-50 minutes. When the top begins to turn golden brown, test with a toothpick to see if it is finish