Delicious vegan zucchini bread. Fluffy. Mmm-hmmm.
- 3 cups all-purpose flour
- 3 tablespoons flax seeds (Optional)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon arrowroot powder (Optional)
- 1 cup unsweetened applesauce
- 1 cup white sugar
- 1 cup packed brown sugar
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 ½ cups shredded zucchini
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9×5-inch loaf pans.
Whisk together flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.
Whisk together applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in flour mixture and shredded zucchini until moistened. Divide batter between the prepared loaf pans.
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.
Preparation time: 20 mins
Cook time: 1 hr 10 mins
Total time: 3 hrs 30 mins
Servings: 24 – Yield: 2 9×5-inch loaf pans