Vegan Zucchini Bread Recipe
Perhaps one of your goals and hopes for the year is to cook more at home, to make more food from scratch or to implement healthier versions of your favorite foods into your daily diet. One of my goals for 2013 is to continue to provide you with delicious, nutritious and fun recipes for you and your family to make and enjoy together.
I couldn't think of a better recipe to kick off the new year with than my Vegan Zucchini Bread. With fabulous dairy, oil and sugar alternatives, this recipe not only maintains it's comfort food status, it provides a healthy dose of vitamins and nutrients your body needs.
So, turn on your oven (yep, it's the first non-raw recipe I'm sharing with you) and get to baking, I promise you'll love it!
If you have any questions about the alternate ingredients in this recipe or if you wanna let me know what you thought of it, ask and comment away in the comments box below. Thanks for watching!
Vegan Zucchini Bread
Makes 1 loaf, plus some extra for a few muffins
6 tablespoons ground flax seeds whisked into 1/2 cup + 1 tablespoon of warm water (this is called a flax egg, watch the video to learn how to make the best flax egg)
1/2 cup coconut oil
1/2 cup applesauce
2 cups coconut sugar
1 teaspoon vanilla
2 1/2 cups shredded and packed zucchini
2 cups all-purpose flour (gluten-free flour is great!)
1 cup whole wheat flour (gluten-free is great, you can also use almond or coconut flour, both will give a different taste and consistency)
1 teaspoon salt
1 tablespoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2 teaspoons nutmeg
Preheat oven to 350 degrees. Grease 1 loaf pan (I like to grease with coconut oil) and prepare 3 - 4 molds in a muffin pan. Prepare the flax egg. Shred the zucchini using a grater or a food processor (remember to pack it, this is very important. You want as much green, zucchini goodness as possible)
In medium bowl sift together the dry ingredients.
In a separate large bowl, mix the flax egg mixture, coconut oil, applesauce, coconut sugar and vanilla in a large bowl. Add the zucchini and stir until completely combined.
Add the dry ingredients to the wet and stir until well blended and incorporated evenly.
Fill the loaf pan a little more than half way with the batter. Fill as many muffin molds as you can with the remaining batter. Bake the muffins for 20 - 30 minutes and the loaf for 45 - 50 minutes, or until a toothpick or knife inserted into the center comes out clean.
Cool for 10 - 15 minutes before slicing and devouring ;-)
Enjoy!
In living life,
Leah
For more info please visit my website: pilatesfornewmothers.com
Chef John’s Zucchini Bread - Food Wishes
The main problem with zucchini bread is that it isn’t banana bread, or carrot cake, which is what it’s often unfairly compare it to. However, this easy recipe has something those two don’t. Some mystery. Banana bread tastes like bananas, and carrot cake tastes like cake, but zucchini bread tastes like…we’re not exactly sure, but it sure is delicious. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
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How to make Zucchini Bread | YouTube shorts | Miss Annie's recipes
Thanks for watching! - Miss Annie
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The BEST Zucchini Bread Recipe (4 ways)
I've been making this foolproof zucchini bread for 10 years! It's easy, soft and moist - and perfect for breakfast or snack! Learn 4 ways to make it: chocolate chip zucchini bread, blueberry zucchini bread and make zucchini muffins too!
PRINTABLE RECIPES:
Basic Bread:
Blueberry Zucchini Bread:
Chocolate Chip Zucchini Bread:
Zucchini Muffins:
Base Zucchini Bread Recipe:
INGREDIENTS
½ cup (119ml) vegetable oil
¾ cup (150g) packed brown sugar
¼ cup (50g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups (186g) all-purpose flour
1 ½ cups (approximately 152g) shredded zucchini
INSTRUCTIONS
Preheat oven to 350°F. Grease an 8×4-inch or 9×5-inch loaf pan with nonstick cooking spray or butter.
Add oil, both sugars, eggs, and vanilla extract to a large bowl. Stir until smooth.
Mix in cinnamon, baking soda, baking powder and salt.
Stir in flour, mixture will be thick. Add zucchini and stir until combined – mixture will get looser and more pourable after stirring in zucchini.
Pour batter into prepared pan. Bake 50-60 minutes (9×5-inch pan) or 55-65 minutes (8×4-inch) pan, or until a toothpick comes out clean from the center of the loaf.
Cool before slicing or removing from the pan. Store covered for up to 2 days or freeze for up to 3 months.
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How to make Easy moist Delicious Zucchini Bread
zucchini bread so easy to male gina young style I am very detailed when I make my videos and I upload videos often make sure you comment like share and subscribe to my channel enjoy the channel for more great recipes click on the notification bell so you can be notified every time I upload a new video you can be notified #Zucchini #ZucchiniBread #ZucchiniBreadRecipes #GinaYoung GinaYoungRecipes #InTheKitchenWithGinaYoung #FoodNetwork #Dessert #SweetTooth #EasyDesserts #HowToMakeBread
ZUCCHINI BREAD | EASY Zucchini Bread Recipe | Bake With Me
Today I am cooking at home and making soft and tender zucchini bread. This is a great way to use extra zucchini and sneak vegetables into food.
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home-cooked food.
#cookingathome #zucchinibread
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0:00 Intro
0:11 Mix the Dry Ingredients
1:36 Mix The Wet Ingredients
2:56 Bake
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⭐️ COOKWARE VIDEO
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INGREDIENTS
2 cups (260 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp coarse salt (1/2 tsp if using fine salt)
1 1/3 cup (265 g) light brown sugar (packed)
1 1/2 tsp ground cinnamon
2 cups (305 g) zucchini (grated)
1/2 cup walnuts or pecans (optional)
2 large eggs
1/2 cup (118 ml) cooking oil
1/2 cup (118 ml) milk
1 1/2 tsp vanilla extract
9 x 5 x2 loaf pan
Bake at 350ºF / 176ºC for 45 to 50 minutes or until a toothpick comes out clean
If using an 8 x 4 x 2 loaf pan bake for 55 to 60 minutes
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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