Name: Vegan Zucchini Bread
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 0.25 cup canola oil (may sub melted coconut oil or vegan butter, or applesauce for oil free); 0.33 cup almond milk; 1 tbsp ground flaxseeds; 1 cup brown sugar; 2 tsp pure vanilla extract; 1 cup grated zucchini (about 1 medium zucchini); 1.5 cups all purpose flour (or white whole wheat); 0.5 tsp baking powder; 0.5 tsp baking soda; 0.5 tsp salt; 1 tsp cinnamon; 1 cup dairy free chocolate chips (or chopped walnuts); 1 cup chopped walnuts

Instructions

Show units in method

1

Preheat the oven to 350 degrees F. Line a standard loaf pan (9 x 5 inch) with parchment paper or spray with oil.
2

In a large bowl, add the canola oil (0.25 cup), almond milk (0.33 cup), ground flaxseeds (1 tbsp), brown sugar (1 cup) and pure vanilla extract (2 tsp). Whisk well until combined.
3

Lightly blot the grated zucchini (1 cup) with paper towels, and add it to the bowl. Stir the zucchini into the wet ingredients.
4

Now add the all purpose flour (1.5 cups) to the wet ingredients. Sprinkle the baking powder (0.5 tsp), baking soda (0.5 tsp), salt (0.5 tsp) and cinnamon (1 tsp) on top of the flour. Stir gently until just combined, being careful not to over mix, or your loaf will be dense.
5

Fold in the dairy free chocolate chips (1 cup) or chopped walnuts (1 cup), if using. Pour into the prepared pan, and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
6

Let it cool in the pan for a few minutes, then transfer the loaf to parchment paper or a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.