Vegan Zucchini Bread
This vegan zucchini bread is simple to make and PERFECT for summer time baking!
Servings: 8 1 loaf- 8 slices
Ingredients
- 1 ½ cups all purpose flour
- ½ cup white sugar
- ½ cup light brown sugar packed
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup apple sauce
- ½ cup coconut oil melted canola or vegetable also works well
- 1 ½ teaspoons vanilla
- 1 heaping cup of grated zucchini*
Instructions
- Pre-heat the oven to 325 degrees F and grease an 8x4 loaf pan.
- Place your zucchini in a kitchen towel or paper towels and ring out as much of the moisture as you can. Set aside.
- In a large bowl, soft together the flour, sugars, baking soda, baking powder, cinnamon, and nutmeg.
- In a different bowl, whisk together the apple sauce, coconut oil, and vanilla.
- Pour the wet ingredients into the dry and stir until just combined. Fold in the grated zucchini.
- Pour the mixture into the loaf pan and bake for 45-55 minutes.
- Let cool slightly and ENJOY!
Notes
*you want to measure the zucchini BEFORE you squeeze out the moisture. It should be lightly packed into the measuring cup for an accurate measurement
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 101mg | Potassium: 109mg | Fiber: 1g | Sugar: 29g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
