Kingman's Vegan Zucchini Bread

Kingman's Vegan Zucchini Bread

88
iamofthedesert 0

"Delicious. Fluffy. Mmm-hmmm."

Ingredients 3 h 30 m {{adjustedServings}} servings 200 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Banana Banana Bread

With this much banana flavor, it just had to be called “banana banana.”

How to Make Pumpkin Bread

If you like banana bread, you’ll love this holiday pumpkin bread.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 88

  1. 107 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Pandora
8/28/2008

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!

stilljoy
8/12/2008

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.

occoastal
7/22/2009

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 moist and flavorful and was great the next couple of days too. I found that it needed to be baked an additional ten minutes in my oven, so I would monitor the bread carefully the last few minutes of baking time. Next time , I plan to add walnuts or pecans. I will be making this bread all summer long. Thank you for sharing this recipe!