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15Ingredients
110Minutes
260Calories
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Description
This vegan zucchini bread is sure to hit the spot for your cinnamon cravings!
Ingredients
US|METRIC
10 SERVINGS
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Directions
- Preheat the oven to 350°F.
- 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.
NutritionView More
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260Calories
Sodium
Fat
Protein
Carbs
Fiber
| Calories260Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium310mg13% |
| Potassium95mg3% |
| Protein3g6% |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate42g14% |
| Dietary Fiber2g8% |
| Sugars22g44% |
| Vitamin A2% |
| Vitamin C4% |
| Calcium6% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Reviews(8)
Hollie Tucker a year ago
It was very good, and I couldn’t even grate the zucchini down to a super small size. I will maybe add a bit more sugar and vanilla next time, but I would definitely make this again!
Brad Adrian a year ago
Smells fantastic! added more vanilla than the recipe and it turned out great still.
Sue a year ago
I made this recipe for my dairy and egg allergic grandson, but honestly this recipe will be my go-to in the future. It’s moist and delicious without all the oil, eggs and refined sugar that my old recipe called for.
I opted to make muffins this time, so I only baked them about 20 minutes. I couldn’t be happier with the flavor and texture. Definitely a winner!
Walstein 2 years ago
Gummy. Texture a bit off. I’m not a vegan bout I used this recipe bc it used a lot of ingredients I had.