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Vegan Zucchini Bread Recipe

Zucchini bread is both a perfectly delicious treat and a healthier snack. While most baked goods can’t exactly be considered “healthy”, zucchini bread made vegan is definitely a step in the right direction. Read here below Gloria Hwang’s recipe, and enjoy your delicious treat.

Ingredients:

1 cup canola oil

3/4 cup of unsweetened applesauce

1 cup brown sugar firmly packed

1/2 cup white sugar

2 teaspoons honey or maple syrup

2 1/4 cups diced or thinly sliced zucchini (about 2 large zucchini or 4 small sizes)

2 1/2 cups flour

2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 cup wheat germ

1/4 cup golden flax seeds

1/4 cup sesame seeds

1/2 teaspoon salt

1 cup walnuts or almonds chopped

1 teaspoon ground cinnamon (optional)

Directions:

Whisk applesauce.

Add canola oil, sugar, maple or honey and continue mixing until mixture is incorporated.

Mix in the zucchini and set what you have aside.

In a medium bowl, mix together flour, wheat germ, salt, baking soda, baking powder, and walnuts or slice almonds.

Mix ingredients and blend into applesauce mixture.

Grease or spray with oil 4 mini pans or use 2 loaf pans and dust pans with flour.

Pour batter into prepared loaf pans.

Sprinkle cinnamon topping before baking.

Directions for Cinnamon Topping:

1 teaspoon cinnamon

2 tablespoons cold butter

3 tablespoons brown sugar

3-4 tablespoons flour

Mix all ingredients; mixture will be crumbly in texture. Sprinkle on top of zucchini batter. Bake for 1 hour at 350 degrees F.

Heath Benefits of Zucchini:

For beauty, the rind of the skin of a zucchini has antioxidant properties and has anti-inflammatory properties. It contains Vitamin C which prevents bruising caused by Vitamin C deficiency. And zucchini has a good source of Vitamin B6.

Baking Tip: Oven temperatures may vary, so check your loaves about 10 minutes before recipe says they should be done.

ENJOY!!!

by Gloria Hwang

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