Vegan Zucchini Bread

This vegan zucchini bread is Definite to hit the spot for your cinnamon cravings!

The ingredient of Vegan Zucchini Bread

• nonstick cooking spray
• 1 cup zucchini finely shredded
• 6 tablespoons canola oil
• 3 4 cup fresh open brown sugar packed
• 1 4 cup granulated sugar
• 1 3 cup nondairy milk
• 1 tablespoon flaxseed meal arena flaxseed
• 1 4 cup unsweetened applesauce
• 1 2 teaspoon vanilla extract
• 2 cups all ambition flour
• 1 1 2 teaspoons cinnamon
• 1 2 teaspoon nutmeg
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 2 teaspoon salt

The Instruction of vegan zucchini bread

• preheat the oven to 350u00b0f
• spray a 9x5 inch loaf pan with nonstick cooking spray set aside
• press the shredded zucchini between two layers of paper towels to remove the moisture add the zucchini canola oil brown sugar granulated sugar nondairy milk flaxseed meal applesauce and vanilla to a large mixing bowl and whisk vigorously until smooth and combined
• add the flour cinnamon nutmeg baking powder baking soda and salt to the bowl continue whisking until the mixture is just combined do not overmix
• pour the batter into the prepared loaf pan
• bake the bread on middle rack of oven until a toothpick inserted in the center comes out clean 55 65 minutes
• check to see that the bread is done remove from oven or add time as needed
• allow the bread to cool in the pan for 10 minutes then release from the pan onto a cooling rack
• allow to cool for at least 1 hour before slicing and serving leftover bread may be stored in a large zip top plastic bag at room temperature for 1 day in the refrigerator for 4 days or in the freezer for up to 3 months

Nutritions of Vegan Zucchini Bread

@type: nutritioninformation
@type: 260 calories
@type: 42 grams
@type: 9 grams
@type: 2 grams
@type: 3 grams
@type: 0 5 grams
@type: 310 milligrams
@type: 22 grams