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Vegan Zucchini Bread
Tell us what you thinkThis Vegan Zucchini Bread is moist, fluffy, and packed with flavor. It's the perfect breakfast or snack that everyone will enjoy.
8
Servings
20 min
Prep Time
60 min
Cook Time
80 min
Total Time
Courses
Cuisines
Ingredients
Dry Ingredients
Wet Ingredients
Steps
Prep
- Preheat the oven to 350°F (175°C).
- Spray a 9-inch (23 cm) loaf pan with cooking spray or line with parchment paper.
- In a small bowl, combine the ground flaxseeds and water. Set aside for 5-10 minutes to thicken.
Mix the Batter
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt.
- In another medium bowl, whisk together the thickened flaxseeds, coconut sugar, melted coconut oil, and vanilla extract until smooth.
- Add the grated zucchini and almond milk to the wet ingredients, and stir until combined.
- Fold in the dry ingredients until just combined.
Bake the Bread
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes.
- Remove from pan and cool completely on a wire rack before slicing.
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