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1 of

Kingman's Vegan Zucchini Bread

By: iamofthedesert

"Delicious. Fluffy. Mmmhmmm."

Rate/Review | Read Reviews (48)

2,019 Saves

Prep Time:
20 Min

Cook Time:
1 Hr 10 Min

Ready In:
3 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 - 9x5 inch loaf pans

Ingredients

3 cups all-purpose flour
3 tablespoons flax seeds (optional)
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon arrowroot powder (optional)
1 cup unsweetened applesauce
1 cup white sugar
1 cup packed brown sugar
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 1/2 cups shredded zucchini

Directions

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.