Name: Kingman's Vegan Zucchini Bread recipe
Ingredients: 3 cups all-purpose flour;3 tablespoons flax seeds;1 teaspoon salt;1 teaspoon baking soda;2 teaspoons ground cinnamon;½ teaspoon baking powder;½ teaspoon arrowroot powder;1 cup unsweetened applesauce;1 cup white sugar;1 cup packed brown sugar;¾ cup vegetable oil;2 teaspoons vanilla extract;2 ½ cups shredded zucchini

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Ingredients

3 cups all-purpose flour 3 tablespoons flax seeds 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon ½ teaspoon baking powder ½ teaspoon arrowroot powder 1 cup unsweetened applesauce 1 cup white sugar 1 cup packed brown sugar ¾ cup vegetable oil 2 teaspoons vanilla extract 2 ½ cups shredded zucchini

Nutrition Info

200.4 calories carbohydrate: 31.5 g cholesterol: : - fat: 7.6 g fiber: 1.2 g protein: 2.1 g saturatedFat: 1.2 g servingSize: - sodium: 164.4 mg sugar: 18.6 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended, set aside.
Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Recipe Yield

2 9x5-inch loaf pans

Recipe Note

Delicious. Fluffy. Mmm-hmmm.

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