Vegan Zucchini Bread

The abundance of zucchini in your garden (or lining the stands at the farmers' market) means it's high time for baking zucchini bread. Make one loaf of this vegan zucchini bread recipe and enjoy it for the week or make a few loaves and freeze the extra.

Vegan Zucchini Bread

Makes 2 loaves

Ingredients:

• 3 cups white whole wheat flour


• 1/2 cup ground flaxseed


• 1 teaspoon baking soda


• 2 teaspoons baking powder


• 1 teaspoon salt


• 1 teaspoon ground coriander


• 1 cup canola oil


• 1 cup sugar


• 2 teaspoons pure vanilla extract


• 3 small zucchini, grated

Directions:

1. Preheat oven to 350 degrees F. and generously spray two loaf pans with cooking spray.


2. In a large bowl, whisk together flour, flax, baking soda, baking powder, salt, and coriander.


3. In a second large bowl, whisk together oil and sugar until well combined. Whisk in vanilla then stir in zucchini.


4. Add drink ingredients to wet ingredients and stir to combine.


5. Pour batter into prepared loaf pans. Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.


6. Cool bread on a wire rack for 15 minutes then invert loaves onto the wire rack to continue to cool.


7. Serve warm or let loaves cool completely. Store completely cooled bread in an airtight container or wrap with freezer wrap to freeze for up to 2 months.

More scrumptious vegan bread recipes!