Kingman's Vegan Zucchini Bread

Kingman's Vegan Zucchini Bread

76 Reviews 9 Pics
  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    3 h 30 m
iamofthedesert
Recipe by  iamofthedesert

“Delicious. Fluffy. Mmm-hmmm.”

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Ingredients

Adjust Servings

Original recipe yields 2 9x5-inch loaf pans

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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.

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Reviews (76)

Rate This Recipe
Pandora
75

Pandora

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
34

stilljoy

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.

in_cahoots
24

in_cahoots

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 cocoa to the recipe and that helped balance the earthy-ness of the beets. i only have one bread/loaf pan so i made half the batter into muffins- works well too.

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 200 cal
  • 10%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 31.5 g
  • 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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