Vegan Zucchini Cinnamon Bread (Printable Version)
# What You’ll Need:
→ Wet Ingredients
01 -
2 tbsp ground flaxseed
02 -
6 tbsp water
03 -
½ cup coconut sugar
04 -
2 ½ tbsp maple syrup
05 -
1 ½ cup zucchini, shredded and squeezed in a cheesecloth
06 -
½ cup applesauce
07 -
¼ cup melted coconut oil
08 -
1 tsp vanilla extract
→ Dry Ingredients
09 -
½ cup whole wheat pastry flour
10 -
1 cup all-purpose flour
11 -
1 tsp ground cinnamon
12 -
¾ tsp baking soda
13 -
¾ tsp baking powder
14 -
½ tsp salt
→ Add-ins
15 -
½ cup walnuts, chopped (optional)
# Steps to Follow:
01 -
Preheat the oven to 350°F. Line an 8 1/2" x 4 1/2" loaf pan with parchment paper and set aside.
02 -
Combine the ground flaxseed and water in a separate bowl. Set aside for 5 minutes to thicken.
03 -
Add coconut sugar and maple syrup to the flax egg. Stir to combine. Then add shredded zucchini, applesauce, melted coconut oil, and vanilla. Mix just until combined.
04 -
In a separate bowl, mix together whole wheat pastry flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt.
05 -
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts, if using.
06 -
Pour the batter into the prepared loaf pan. Bake for 30 to 37 minutes, or until an inserted toothpick comes out clean.
07 -
Allow the bread to cool in the pan for 45 minutes, then carefully remove it. Let it cool completely before slicing.
# Additional Notes:
01 -
For best results, ensure the shredded zucchini is thoroughly squeezed to remove excess moisture.