Vegan Zucchini Bread

Vegan Zucchini Bread

0 Reviews
From: EatingWell.com, May 2018

This whole-wheat zucchini bread uses juicy shredded zucchini in place of butter and milk for a tender loaf. Vegans and nonvegans alike will love how moist this quick bread is. You can add toasted nuts or coconut flakes, if you like. Vegan dark chocolate chips would be an ultra-decadent addition.

Ingredients 12 servings

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Original recipe yields 12 servings
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Nutrition per serving may change if servings are adjusted.
  • 5 tablespoons water
  • 2 tablespoons flaxseed meal
  • ¾ cup unsweetened almond milk
  • ¾ cup sugar
  • ⅓ cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups shredded zucchini (1 large)
  • 2 cups white whole-wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
  2. Stir water and flaxseed meal together in a small bowl. Let stand for a few minutes.
  3. Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture together in a medium bowl. Squeeze zucchini in a clean kitchen towel until you have removed ⅛ cup liquid. Stir the zucchini into the almond milk mixture. Combine flour, baking powder, cinnamon and salt in a large bowl; stir in the wet ingredients until just combined. Transfer the batter to the prepared pan.
  4. Bake until golden brown and a skewer inserted in the center comes out clean, 55 to 65 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for 1 hour before slicing.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 186 calories; 7 g fat(1 g sat); 3 g fiber; 29 g carbohydrates; 3 g protein; 8 mcg folate; 0 cholesterol; 13 g sugars; 13 g added sugars; 86 IU vitamin A; 5 mg vitamin C; 84 mg calcium; 3 mg iron; 192 mg sodium; 112 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 fat, 1 other carbohydrate, 1 starch

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