Ingredients:
- 2 cups grated zucchini (about 2 medium-sized zucchinis)
- 2 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour (optional for a heartier texture)
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves (optional)
- 1/2 cup coconut oil, melted (or other vegetable oil)
- 1 1/2 cups granulated sugar or coconut sugar
- 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water)
- 2 teaspoons vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup chopped nuts (walnuts or pecans, optional)
- 1/2 cup raisins or dried cranberries (optional)
Instructions:
1. Prepare the Zucchini:
a. Wash and grate the zucchinis using a fine grater. You can leave the skin on if it’s tender; there’s no need to peel them.
b. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out the excess moisture. Set aside.
2. Preheat the Oven:
a. Preheat your oven to 350°F (175°C). Grease and flour two 9×5-inch (23×13 cm) loaf pans or line them with parchment paper for easy removal.
3. Mix the Dry Ingredients:
a. In a large bowl, whisk together the all-purpose flour, whole wheat flour (if using), baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves (if using). Set aside.
4. Prepare Flax Eggs:
a. In a small bowl, mix the ground flaxseed with water to create the flax eggs. Let it sit for about 5 minutes to thicken.
5. Combine Wet Ingredients:
a. In another large bowl, whisk together the melted coconut oil, granulated sugar (or coconut sugar), flax eggs, vanilla extract, and unsweetened applesauce.
6. Add the Wet and Dry Ingredients:
a. Gradually add the grated and drained zucchini to the wet mixture, stirring until well combined.
b. Alternately add the dry flour mixture to the zucchini mixture, mixing until just combined. Do not overmix.
7. Add Nuts and Dried Fruit (Optional):
a. If desired, fold in the chopped nuts and raisins or dried cranberries into the batter.
8. Fill the Loaf Pans:
a. Divide the batter equally between the two prepared loaf pans.
9. Bake:
a. Bake in the preheated oven for approximately 50-60 minutes, or until a toothpick inserted into the center of the loaves comes out clean or with just a few moist crumbs.
10. Cool:
a. Allow the Zucchini Bread to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
11. Slice and Serve:
a. Once completely cool, slice and enjoy your homemade Plant-Based Zucchini Bread. It’s perfect with a cup of tea or coffee!
This 100% plant-based Zucchini Bread is moist, flavorful, and a great way to use up an abundance of summer zucchini. Enjoy!