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.
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)
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.
by Gloria Hwang
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