Vegan Zucchini Bread

    Vegan Zucchini Bread


    117 people made this

    A delicious and fluffy zucchini bread that you wouldn't even know was vegan. It makes great toast as well.

    Serves: 24 

    • 3 cups (375g) plain flour
    • 3 tablespoons linseeds
    • 1 teaspoon salt
    • 1 teaspoon bicarb soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon arrowroot powder
    • 1 cup unsweetened apple sauce
    • 1 cup packed brown sugar
    • 3/4 cup (185ml) vegetable oil
    • 2 teaspoons vanilla essence
    • 2 1/2 cups grated zucchini

    Preparation:20min  ›  Cook:1hour10min  ›  Ready in:1hour30min 

    1. Preheat oven to 165 degrees C. Grease and flour two 23 x 13cm bread tins.
    2. Mix together the flour, linseeds, salt, bicarb soda, cinnamon, baking powder and arrowroot in a bowl until evenly blended; set aside.
    3. Whisk together the apple sauce, brown sugar, vegetable oil and vanilla essence in a bowl until smooth. Fold in the flour mixture and grated zucchini until moistened. Divide the batter between the prepared bread tins.
    4. Bake in the preheated oven until a toothpick inserted into the centre comes out clean; about 70 minutes. Cool in the tins for 10 minutes before removing to cool completely on a wire rack.

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