April 18th, 2024
Recipes
Zucchini Bread
Valentina P
- Difficulty
•
- Time 75"
Thick, tender slices of homemade zucchini bread coming straight for you. A generous amount of shredded zucchini keeps this bread moist and fluffy with hints of vanilla and cinnamon. Vegan option.
How To MakeDiet Type: Classic
Shopping List
- 1 1/2 packed cups grated zucchini (unsqueezed)
- 1 1/2 cups all-purpose flour (or gluten-free blend)
- 1 cup cane or coconut sugar
- 1/2 cup safflower oil
- 2 large eggs (vegan option, Note 1)
- 2 1/2 teaspoons cinnamon
- 1 1/4 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Step 1: Preheat the oven to 325 degrees Fahrenheit. Line 1 non-stick (8 in. x 4 in.) bread loaf pan(s) with parchment paper.
- Step 2: Sift together the flour, sugar, cinnamon, baking powder, baking soda, and salt in a bowl.
- Step 3: In another bowl, stir together the eggs (or flax eggs), oil, and vanilla. Add the dry ingredients to the wet and stir to combine. Fold in the zucchini. Pour the batter into the prepared pan.
- Step 4: Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Place the pan on a cooling rack and allow to cool before removing from the pan.
- Serve: Slice and enjoy. Freezes well.
Recipe Notes
Note 1: For an egg-free option, combine 2 tablespoons flax meal + 5 tablespoons water in a small bowl. Refrigerate for 10 minutes, or until thickened to a gel-like consistency. Note 2: Want some chocolate? Try adding in a handful of chocolate chips when folding in the shredded zucchini.
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Zucchini Bread
PT1H15M 1 1/2 packed cups grated zucchini (unsqueezed) 1 1/2 cups all-purpose flour (or gluten-free blend) 1 cup cane or coconut sugar 1/2 cup safflower oil 2 large eggs (vegan option, Note 1) 2 1/2 teaspoons cinnamon 1 1/4 teaspoons vanilla extract 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt Gluten Free Vegan 12 Servings
Ingredients:
