Kingman's Vegan Zucchini Bread69 Reviews
- Prep: 20 min
- Cook: 1 hr 10 min
- Ready In: 3 hr 30 min
“Delicious. Fluffy. Mmmhmmm.” - by iamofthedesert
Original recipe yields 2 - 9x5 inch loaf pans
- 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.
- 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.
- 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.
Amount Per Serving (24 total)
- 200 cal
- 7.6 g
- 31.5 g
Based on a 2,000 calorie diet
Reviews (69)Rate This Recipe
"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!..." See more"
"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...." See more"
"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 t..." See moreo 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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