Vegan Zucchini Loaf
Servings: 1 loaf
prep: 15 min | Bake: 50-55 min
INGREDIENTS
1 1/2 cups all-purpose flour
1/3 cup melted vegan butter
1/3 cup almond milk
1 tablespoon flaxmeal
1/3 cup light brown sugar
1/2 cup maple syrup
1 cup grated zucchini (approximately 1 medium-sized zucchini)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
RECIPE
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan, ensuring it’s well-prepared to prevent sticking.
Grate the zucchini using a box grater or a food processor. Place the grated zucchini in a clean kitchen towel and squeeze out any excess moisture. Set aside.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, flaxmeal, baking soda, salt, and ground cinnamon. Ensure these dry ingredients are well combined.
In a separate large mixing bowl, combine the melted vegan butter, almond milk, light brown sugar, and maple syrup. Stir until the mixture is smooth and the sugar is fully dissolved.
Add the grated zucchini to the wet mixture and stir until well combined.
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until you have a smooth batter. Be careful not to overmix; just combine until no large lumps remain.
Pour the zucchini loaf batter into the prepared loaf pan, ensuring it’s evenly distributed.
Place the pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Keep a close eye on it during the last few minutes to prevent over-baking.
Allow the zucchini loaf to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Bon appétit!
Enjoy!
