Plant Based Zucchini Bread
A moist loaf made with zucchini and applesauce, with no eggs or dairy and plenty of chocolate, nuts, and raisins.
Equipment
- 9x5 inch loaf pan
- Two mixing bowls
- Box grater
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp cinnamon
- ½ tsp salt
- 1 cup plant milk
- ½ cup applesauce
- ¼ cup maple syrup
- 1 tsp vanilla extract
- 1 medium zucchini shredded and squeezed
- ½ cup dairy free chocolate chips
- ½ cup chopped walnuts
- ½ cup raisins
Instructions
Cooking
- Heat. Heat the oven to 350 F and prepare a pan.
- Prep. Grate and squeeze the zucchini.
- Dry. Whisk the dry ingredients.
- Wet. Mix the wet ingredients, stir in the dry mix, and fold in the add ins.
- Bake. Bake 50 to 60 minutes.
Notes
Substitutions: Use pumpkin seeds for walnuts or dried cranberries for raisins.
Tips: Squeeze the zucchini and do not overmix.
Storage: Keep at room temperature for up to 3 days.
Nutrition is calculated per serving.