This Gluten Free Vegan Zucchini Bread recipe is amazing! Super soft, filled with spices, and you can never taste the zucchini! Absolutely delicious vegan quick bread recipe that's a hit with everyone!
1 ½cupsdried cranberries or raisins or chocolate chips,pick one
turbinado sugar, optional for topping
Instructions
Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper and grease pan.
Grate zucchini over towel. Squeeze out excess water making sure it's as dry as you can.
In a medium bowl, add zucchini, non-dairy milk, unsweetened applesauce, sugar, maple syrup, and vanilla. Stir together and set aside.
In a large bowl, add both flours, starch, baking powder, cinnamon, salt, nutmeg and cloves. Whisk together.
Add your wet Ingredients to the dry Including and stir together with a spatula just until combined.
If adding, walnuts, or any optional ingredients, add now. Fold to combine. Do not over mix.
Pour batter into greased loaf pan. Top with turbinado sugar if desired.
Bake for 70 to 80 minutes or until a toothpick inserted into the center of the bread comes out clean. Check for doneness at 60 minutes. Add foil to cover at halfway to prevent burning the top.
Remove from the oven and let cool for 10-15 minutes.
Remove from the pan and transfer to cool completely.
Slice in 16 equal sized pieces (or desired size) after cooled.
Store in an air tight container.
Notes
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does include walnuts but not ay optional add-ins.