Kingman's Vegan Zucchini Bread recipe
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Ingredients
- 3 cups all-purpose flour 3 tablespoons flax seeds 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoon baking powder ½ teaspoon arrowroot powder 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
Nutrition Info
- 200.4 caloriescarbohydrate: 31.5 gcholesterol: : -fat: 7.6 gfiber: 1.2 gprotein: 2.1 gsaturatedFat: 1.2 gservingSize: -sodium: 164.4 mgsugar: 18.6 gtransFat: : -unsaturatedFat: : -
Directions Kingman's Vegan Zucchini Bread
Directions
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended, set aside.
Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the 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.