Kingman's Vegan Zucchini Bread

Delicious and fluffy vegan zucchini bread made without eggs.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 30 mins
• Calories: 200 Calories

Ingredients

• 1 teaspoon baking soda
• 1 cup white sugar
• 1 cup packed brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons vanilla extract
• 1 cup unsweetened applesauce
• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• ¾ cup vegetable oil
• 2 ½ cups shredded zucchini
• ½ teaspoon arrowroot powder (Optional)
• 3 tablespoons flax seeds (Optional)

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.

Step 2

Whisk together flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.

Step 3

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.

Step 4

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.