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Vegan Zucchini Bread

By: stamperjen0

"This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it."

Rate/Review | Read Reviews (9)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 8x4-inch loaves

Ingredients

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1 tablespoon ground cinnamon
2 ripe bananas
1/2 cup applesauce
1/2 cup vegetable oil
1 1/4 cups brown sugar
1 cup white sugar
1 tablespoon vanilla extract
1 tablespoon lemon juice
3 1/2 cups grated zucchini

Directions

Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.