Kingman's Vegan Zucchini Bread |
|
 |
Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 2 |
|
Delicious. Fluffy. Mmm-hmmm. 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:
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.
|
|