MAKES ONE 9-INCH LOAF
When we’re craving breakfast bread, we’re yearning for one of those lightly sweet, wholesome staples, like banana bread, cranberry orange bread, pumpkin bread, or our household favorite, zucchini bread. A filling energy booster, our Classic Zucchini Bread is infused with vegetables, whole grains, and good fats. This is a slightly sweet, moist, and hearty variation that has all the classic flavors but adds a plethora of health components into the mix. It is both nourishing and comforting, a perfect way to start the day.
Dry ingredients
2 cups white whole-wheat pastry flour
¾ cup coconut sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. Himalayan pink salt
Wet ingredients
1 cup shredded zucchini
½ cup unsweetened applesauce
1 cup unsweetened nondairy milk
¼ cup almond butter
¼ cup melted coconut oil
1 Tbsp. apple cider vinegar
1 flax egg
½ tsp. vanilla extract
¼ cup chopped walnuts (garnish)
1 Preheat the oven to 350 degrees F. Oil a 9×5 loaf pan and set it aside.
2 Sift all the dry ingredients together in a large bowl to eliminate lumps and mix well.
3 In a separate bowl, combine all the wet ingredients and stir well.
4 Combine the wet and dry ingredients in one bowl and fold together until they are well mixed.
5 Pour the batter into the oiled loaf pan and garnish with chopped walnuts. Bake in the oven for 45 minutes, or until a toothpick in the center comes out clean.
6 Serve with your favorite vegan butter.