RCI-BR.003.0251.001
Kingman's Vegan Zucchini Bread à la GrauFrau
Kingman's Vegan Zucchini Bread à la GrauFrau from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 3 cups
- flax seeds (optional - but really great addition)3 tablespoons
- 1 teaspoon
- 1 teaspoon
- 2 teaspoons
- 1/2 teaspoon
- arrowroot powder (optional - I used 1 tsp potato starch instead because it's what I had - not sure it makes a difference1/2 teaspoonbut can't hurt.)
- 1 cup
- 1 cup
- 1 cup
- 3/4 cup
- 2 teaspoons
- 2 1/2 cups
- I also added 1/2 tsp grated nutmeg and a couple large pinches of ground mace - the spice1 unitnot the anti-rape spray.
Method
1
Preheat oven to 350°F and grease a 9x5-inch loaf pan.
2
Whisk together all-purpose flour, flax seeds, salt, baking soda, ground cinnamon, baking powder, and arrowroot powder in a large bowl until evenly combined.
3
In a separate bowl, whisk together unsweetened applesauce, white sugar, packed brown sugar, vegetable oil, and vanilla extract until well blended.
4
Stir the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5
Fold in the shredded zucchini, nutmeg, and ground mace gently until evenly distributed throughout the batter.
6
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
50 minutes
8
Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing.