May Recipe – Jill’s favorite Zucchini Bread

Jill’s favorite Zucchini Bread – vegan-
This just turns out great every time! With minimal fat and no cholesterol, it has all the flavor, while being moist and delicious!

3 cups whole wheat pastry flour
1 tsp. baking soda
2 tsp. baking powder powder
1/2 tsp. salt
3 tsp. cinnamon
1/4 tsp cloves (optional)
1 cup lightly toasted pecans or walnuts, chopped

Heat oven to 350. toast nuts for 8 minutes. Mix the above ingredients in a bowl and set aside.

3 Tablespoons ground (golden color, if you can get it) flax, mix in 9 tablespoons water and set aside
4 Tbls. oil
2 cups brown sugar, lightly packed
1 cup applesauce
1 Tbls. vanilla
2 1/4 cups grated zucchini

Preheat the oven to 325. Whisk the ground flax and water together and set aside. (Grind whole flax using a coffee grinder). Toast the nuts in the oven and prepare 2 loaf pans. Mix the dry ingredients in a medium bowl. Mix the flax mixture, oil, brown sugar, applesauce, vanilla and add the zucchini.
Add wet to dry 1/3 at a time. Don’t overmix. Bake in 2 greased and floured loaf pans at 325 for 50-65 minutes. Test with a knife or long skewer or toothpick in center at 50 minutes.

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