Vegan Zucchini Bread

Name: Vegan Zucchini Bread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2 loaves (12 pieces each)
Ingredients: 1-1/2 cups packed brown sugar; 3/4 cup unsweetened applesauce; 1/2 cup canola oil; 1 tablespoon vanilla extract; 3 cups all-purpose flour; 2 teaspoons baking powder; 1-1/2 teaspoons ground cinnamon; 1 teaspoon salt; 1/2 teaspoon baking soda; 2 cups shredded zucchini; 3/4 cup chopped walnuts

Total Time Prep: 15 min. Bake: 45 min.

Yield 2 loaves (12 pieces each)

Test Kitchen Approved

Moist, flavorful and sneakily dairy- and egg-free, this vegan zucchini bread is a delightful way to use up your summer squash. A hint of cinnamon adds warmth, and chopped walnuts contribute a satisfying crunch.

Ingredients

1-1/2 cups packed brown sugar
3/4 cup unsweetened applesauce
1/2 cup canola oil
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
2 cups shredded zucchini
3/4 cup chopped walnuts

Directions

Preheat oven to 350°. In a large bowl, beat sugar, applesauce, oil and vanilla until well blended. Combine flour, baking powder, cinnamon, salt and baking soda; gradually add to wet ingredients until just moistened. Fold in zucchini and walnuts.
Transfer to two greased 8x4-in. loaf pans. Bake until a toothpick inserted in the center comes out clean, 45-55 minutes. Cool in pans 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts

1 piece: 181 calories, 7g fat (1g saturated fat), 0 cholesterol, 170mg sodium, 27g carbohydrate (15g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Quick and easy, you'll soon find yourself with sweet, aromatic, golden brown loaves with this vegan recipe. The zucchini moistens the bread, the cinnamon provides a comforting flavor and the walnuts finish it with a nice crunch. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Recipe Creator