Vegan Zucchini Bread

Mom’s Zucchini Bread
Adapted from:

3C all-purpose flour (I used 1/2 whole wheat flour)
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
3 teaspoons ground cinnamon
3 eggs (I used Ener-G egg replacer)
1C vegetable oil (I used 1/2 applesauce, 1/2 oil)
2 1/4C white sugar (I used 1.5C of sugar … and it was sweet enough)
3 teaspoons vanilla extract
2C shredded zucchini
1C chopped walnuts (I added walnuts to one, chocolate chips to the other)


1. Spray no-stick spray on two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 50 – 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.


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