This recipe for zucchini bread is quick, easy to make, and is vegan-friendly. Enjoy a slice with a cup of coffee or tea!

Ingredients

Zucchini Bread

• 1 heaping cup grated zucchini
• 1/4 oat milk (or other non-dairy milk)
• 1/2 cup of unsweetened applesauce (or 1 flax egg)
• 1 tsp vanilla extract
• 1/4 cup granulated sugar
• 1/3 cup brown sugar
• 1/4 cup vegetable or olive oil
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1 1/2 cup all-purpose (or gluten-free) flour
• 1/4 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• Optional add-in’s: chia seeds, walnuts

Directions

1. Preheat the oven to 350ºF
2. Grate the zucchini with a hand grater or food processor. Squeeze out excess liquid from the zucchini using a cheesecloth.
3. In a large mixing bowl, whisk together the sugar, vanilla, oat milk, applesauce, and oil.
4. In a separate bowl, sift together the flour, spices, salt, baking powder, and baking soda.
5. Combine the dry ingredients into the wet ingredients well, omitting any lumps in the batter.
6. Fold in the grated zucchini until well incorporated.
7. If you are adding in chia seeds or chopped walnuts, fold those in as well.
8. In a lightly oiled loaf pan, add the batter to the pan.
9. Place in the oven and bake for 45-50 minutes. You may want to start the baking process by covering the pan for the first 15-20 minutes to prevent the outside from overbaking.
10. Check the zucchini bread by pricking with a toothpick or butter knife in the middle. If it comes out clean, your bread is done!
11. Serve and enjoy.

Store uneaten bread by wrapping it in plastic wrap and leaving it at room temperature for up to 3 days. It can also be frozen for up to two months. Allow it to thaw by resting it in the refrigerator and enjoy it within 3 days.

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