KINGMAN'S VEGAN ZUCCHINI BREAD
Delicious. Fluffy. Mmm-hmmm.
Provided by iamofthedesert
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h30m
Yield 24
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 200.4 calories, Carbohydrate 31.5 g, Fat 7.6 g, Fiber 1.2 g, Protein 2.1 g, SaturatedFat 1.2 g, Sodium 164.4 mg, Sugar 18.6 g
VEGAN ZUCCHINI BREAD
This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.
Provided by stamperjen0
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
- Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
- Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 63.1 g, Fat 9.6 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 1.3 g, Sodium 389 mg, Sugar 35.6 g
VEGAN ZUCCHINI BREAD
This dairy- and egg-free spin on a cozy classic loaf cake comes together quickly in one bowl without much effort. Be sure to give the grated zucchini a good squeeze to release any excess liquid before you add it into the batter to avoid an overly dense, soggy cake. For a slightly more wholesome loaf, feel free to substitute 1/2 cup whole-wheat flour for 1/2 cup all-purpose flour. You can also add a handful of chopped chocolate or nuts, or both. Don't skip the sugar on top; it gives the finished loaf a wonderful crunchy crust. A note on sugar: Some sugar is processed using animal products and is not considered vegan. If you want to use vegan sugar, look for a brand that is U.S.D.A-certified organic, which ensures animal products are not used.
Provided by Yossy Arefi
Categories breakfast, brunch, snack, quick breads, dessert
Time 1h15m
Yield One 8 1/2-by-4 1/2-inch loaf cake
Number Of Ingredients 12
Steps:
- Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray and line the bottom and long sides with parchment paper, leaving a little overhang on the sides so that you can easily lift the loaf when it's baked.
- In a large bowl, whisk together the light brown sugar, oat milk, oil, lemon juice, cinnamon and salt. Add the zucchini and stir to combine well.
- Add the flour, baking powder and baking soda to the bowl and fold until just combined. Pour the batter into the loaf pan and sprinkle the turbinado sugar over the top.
- Bake until golden and puffed and a tester inserted into the center comes out clean, 50 to 65 minutes.
- Cool the cake in the pan on a wire rack for 15 minutes, then use the parchment to lift the cake out of the pan. Remove the parchment and set the loaf back on the rack to cool completely. Store the cake loosely wrapped at room temperature for up to 3 days.
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