Kingman's Vegan Zucchini Bread

Kingman's Vegan Zucchini Bread

90
iamofthedesert 0

"Delicious. Fluffy. Mmm-hmmm."

Ingredients

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

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Directions

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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

90
  1. 111 Ratings

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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...