Kingman's Vegan Zucchini Bread

Kingman's Vegan Zucchini Bread

iamofthedesert

"Delicious. Fluffy. Mmm-hmmm."
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Ingredients

3 h 30 m servings 200 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 31.5g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 164 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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.

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Reviews

Read all reviews 104
  1. 127 Ratings

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Most helpful positive review

Followed recipe exactly and it turned out delicious and moist, not heavy at all. I may reduce sugar slightly next time, as it was a little too sweet for my taste, but overall a real winner!

Most helpful critical review

TOO sweet! and too dense for me. 2 cups of sugar along with 1 cup of applesauce (even though unsweetened) is just too much.

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Least positive
Newest

Followed recipe exactly and it turned out delicious and moist, not heavy at all. I may reduce sugar slightly next time, as it was a little too sweet for my taste, but overall a real winner!

Fantastic recipe for an allergy person! all ingredients and baking time are accurate! I was amazed at the texture... moist but not flat, heavy or hard.

I made this recipe on Sunday without the flax seeds(didn't have any) and also skipped the arrowroot powder. I also used cinnamon as the only spice and we all loved this bread! It was very mois...

Wow. I'd never have guessed this was a vegan recipe. I was making for a friend's daughter who has egg/milk allergies. I made the batter into muffins instead of a loaf, and they were fluffy, not ...

i JUST finished this and am eating the warm bread right now- it's a new fave! i substituted half of the zucchini for shredded beets which was a first-time and it works well. i added 1/2 cup of c...

I am offically dangerously in love! This was probably the best zucchini bread I have ever have. I am not a vegan but I would go vegan after trying this. Thank you for sharing I will definitly be...

This was a great recipe! These were the best vegan muffins I've had that did not indclude an egg sub. I 1/2 the recipe for one batch of regular sized muffin- baked for about 18 minutes. I adde...

Delicious as is. I also skipped the flax seeds and substituted cornstarch for the arrowroot. The loaf bakes to a beautiful color. The contrast of the slightly denser crust and the soft bread ...

This recipe is a HUGE hit with my fiance and friends! We had so much zucchini from our garden this summer I didn't know what to do with it - now I do! It comes out as a moist, brownie textured...

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