Vegan Zucchini Bread

Soft moist and fluffy texture.

Vegan zucchini bread. Its also a good way to sneak in some vegetables. This Vegan Zucchini Bread recipe is ridiculously easy. Its a great way to use up the rest of summers fresh zucchini and the cozy spices like cinnamon and nutmeg hint that Fall is just around the corner.

Something to keep in mind is not to overmix the batter. I have not tested this with gluten-free flour yet. 1 cup grated zucchini about 1 medium zucchini 12 tsp baking powder.

A friend of mine from Books Through Bars tipped me off to this delicious recipe back in 2008. Whats a vegan zucchini bread. She taunted me with slice after slice of this zucchini bread on multiple occasions until I broke down and begged for the recipe.

This is why you want to do a quick mix and then just leave the bowl for a couple of minutes and then come back and mix again. Its Vegan Zucchini Bread for your weekend baking needs. Storing Tightly wrap uneaten bread and store it at room temperature for up to 3 days.

I only have one breadloaf pan so i made half the batter into muffins- works well too. 1 cup Lakanto Monkfruit Golden Sweetener may sub regular sugar or coconut sugar 2 tsp pure vanilla extract. Add your dry ingredients to a large bowl.

I substituted half of the zucchini for shredded beets which was a first-time and it works well. Add ½ cup of chocolate chips or your favorite nutsOr both who am I to judge. Next add all your wet ingredients including the shredded zucchini to a separate bowl and mix well.