Preparation Time: 3 hours, 30 minutes



When it comes to bread, there's not a lot of options for vegans. I can count on one hand the number of vegan bread recipes that I've seen that are actually worth making. However, this one is top notch! This vegan zucchini bread has a nice soft crumbly texture that just sort of melts in your mouth.

Ingredients:

1. 2 1/2 cups shredded zucchini

2. 2 tsp. vanilla extract

3. 3/4 cup vegetable oil

4. 1 cup packed brown sugar replacement

5. 1 cup white sugar

6. 1 cup unsweetened apple sauce

7. 1/2 tsp. arrowroot powder

8. 1/2 tsp. baking powder

9. 2 tsp. ground cinnamon

10. 1 tsp. baking soda

11. 1 tsp. salt

12. 3 tbsp. flax seeds

13. 3 cups all-purpose flour

Directions:

1. Set your oven to 325 F (165 C) for preheating.

2. Grease two separate 9x5 inch loaf pans and flour them as well.

3. In a medium-sized bowl, whisk your arrowroot, baking powder, cinnamon, baking soda, salt, flax seeds and flour together. Whisk until the mixture is blended evenly. Set to the side.

4. In a separate bowl, whisk the vanilla extract, vegetable oil, brown sugar replacement, white sugar and applesauce together.

5. Fold your shredded zucchini and flour mixture into the applesauce mixture until it is moistened.

6. Divide the newly created batter between each of your loaf pans.

7. Bake at 325 F (165 C) for 70 minutes. You'll know it's finished when a toothpick inserted at the center of each loaf comes out clean.

8. Allow the pans to cool for 10 minutes before removing to allow to finish cooling off on a wire rack.

If you enjoyed this recipe, like and follow us on Facebook for a new vegan recipe six days a week!