Best Ever Vegan Zucchini Bread Recipe
I moved back to Athens nearly two years ago, and one thing I’ve loved ever since is spending time with Molly in our garden. Several years ago our grandfather built a fenced in and fully irrigated garden with twelve raised beds. Fortunately for us, he has gladly allowed Molly and me to experiment in the space for the past two years. As amateur gardeners, we have really enjoyed learning along the way through experience.
Last year’s garden didn’t produce a lot of zucchini, so it surprised us this year when we grew an abundance of these delicious veggies. We’ve enjoyed them in stir-fries, soups, and as zoodles, but we’ve still had a surplus of overripe zucchinis. This recipe has come to the rescue when we’ve needed to quickly use up a large amount of them. I found the original recipe through Allrecipes, but I have included our own interpretation of it here with detailed photos. It’s such a simple, no fail recipe that always comes out deliciously moist and sweet.
This recipe makes two 9×5 inch loaves of zucchini bread. While we easily polished off both loaves of bread in a week, you could make both loaves and freeze one to enjoy later.
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1 cup unsweetened applesauce
- One cup white sugar
- 1 cup packed brown sugar
- 3/4 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 1/2 cups shredded zucchini
– Preheat oven to 325 degrees Fahrenheit.
– Grease and flour two 9×5 inch loaf pans.
– Combine flour, salt, baking soda, cinnamon, and baking powder in a large bowl, and stir until evenly blended.
– Combine the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a medium bowl until smooth.
– Pour the applesauce/sugar mixture into the flour mixture. Gently fold in mixture until moistened.
– Shred fresh zucchini and add to batter, folding gently. Do not over mix. Divide the batter between two 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
Also, if you’re a vegan foodie like Molly and me, check out this really wonderful cookbook called Veganomicon! Not one of these recipes has ever disappointed me. I especially love the soup recipes in this one.
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