Vegan Zucchini Bread

I’ve taken a break from cupcakes again this week to delve deeper into my loaf obsession.  Lately, I’ve been noticing so-called ‘veggie bread’ popping up at the grocery store. I used that as my point of inspiration for this recipe. I found a lonely zucchini at the bottom of my crisper and decided to try my hand at a new loaf recipe.

I’ve been playing around with tweaking my recipes to make them a bit healthier. But trust me, the recipe that I’m sharing today will still satisfy your sweet tooth.

In this recipe, I’ve substituted the all-purpose flour with whole wheat, the butter with canola oil, and the eggs with baking soda and white vinegar. The substitutions might have you feeling skeptical, and to be honest, I had my doubts too. But in the end, the zucchini bread turned out moist, lighter than I had expected, and fragrant  with warm spices. I only wish I’d had some walnuts or pecans on hand to toss into the batter for a bit of crunch.

Wishing you sweet satisfaction,

Anita

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Vegan Zucchini Bread

Ingredients:

1 1/2 cups whole wheat flour, sifted

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 salt

1/2 cup canola oil

1/2 cup white sugar

1/2 cup brown sugar, packed

1/2 cup soy milk

1 medium grated zucchini

1 tsp vanilla

1 Tbsp white vinegar

Directions:

1. Preheat oven to 350 degrees. Grease standard size loaf pan. For easy loaf removal, line with parchment paper.

2. In a medium bowl, sift together whole wheat flour, baking powder, baking soda and spices. Set aside.

3. In a large bowl, whisk together oil and sugar until combined. Stir in soy milk and vanilla and vinegar.

4. Fold the dry ingredients into the wet, until just combined. Due to the whole wheat flour be careful not to overmix or the cake will turn out like a brick.

5. Pour batter into prepared loaf pan and bake for 1 hour or until cake tester comes out clean. Allow the cake to cool for 10 minutes in the pan, then remove and let it cool completely on a wire rack.

6. Steam a pot of your favorite tea, cut a slice or two and relish all of your hard work! (Not too hard, I hope!)