Description
A delicious and healthy vegan zucchini bread sweetened with coconut sugar, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup coconut sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup almond milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mix the grated zucchini, coconut sugar, applesauce, almond milk, vegetable oil, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the walnuts if using.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- This bread can be frozen for up to 3 months.
- Feel free to add chocolate chips or dried fruit for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Vegan Zucchini Bread, Coconut Sugar, Healthy Baking, Vegan Recipes