▢ ¼ cup Olive Oil ▢ 2 tbsp Almond Milk ▢ ½ cup Applesauce ▢ ¼ cup Cane Sugar ▢ ½ cup Brown Sugar ▢ 1 cup Shredded Zucchinis ▢ 1 ½ cup All-purpose Flour ▢ ½ tsp Baking Powder ▢ ½ tsp Baking Soda ▢ ½ tsp Salt ▢ 1 tsp Cinnamon ▢ ¼ tsp Ginger ▢ ⅛ tsp Nutmeg
First, cut and discard the extremities of zucchinis. Peel half of the skin or all of it, as you prefer.
Grate the zucchinis on the smaller blade of your food processor or hand grater.
Squeeze Water Out
Place the shredded zucchinis in a clean kitchen towel and wrap, squeeze until all the zucchinis water has been extracted. Discard zucchini water.
Pack the shredded, drained zucchinis in a measuring cup to measure 1 cup. Set aside.
In a large mixing bowl, whisk olive oil, almond milk, apple sauce, cane sugar, and brown sugar.
Stir in shredded, drained shredded zucchinis, chopped nuts, and spices: cinnamon, ginger, nutmeg, and salt.
In another bowl, combine flour, baking powder, and baking soda.
Combine Dry and Wet
Gently stir in the dry ingredients into the wet, until just combined, don't over mix to avoid a gummy heavy bread.
Pour the batter into the loaf pan. Preheat oven to 350°F (180°C).
Bake in the center rack of the oven for 50-55 minutes
Prep Time: 15 minutes Cook Time: 50 minutes Makes: 12 Slices Calories: 159 kcal per Slice
VEGAN ZUCCHINI BREAD
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