Vegan Cinnamon Sugar Zucchini Bread
Moist and delicious cinnamon sugar zucchini bread is a breakfast treat that your whole family will love.
Servings: 4 servings
Calories: 300kcal
Ingredients
Flax Egg
- 1 Tblsp
- 2.5 Tblsp filtered water
Cinnamon Sugar Zucchini Bread
- 1/2 cup vegetable or canola oil
- ½ cup unsweetened applesauce
- 3/4 cup
- 1 tsp pure vanilla extract
- 1 1/2 cups all purpose flour or white whole wheat
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 2/3 cup shredded zucchini
Cinnamon Sugar Topping (optional)
- 1/2 Tblsp pure cane granulated sugar
- 1/2 tsp cinnamon
Instructions
- Preheat oven to 350 degrees. Spray 2 with cooking spray and dust with flour. This will ensure they will easily come out of pan after baking.
- In a small bowl, make your flax egg by stirring together flaxseed meal and filtered water.
- Shred your zucchini with either a cheese grater or pulse lightly in your food processor. Be careful not to shred too much or you will end up with watery zucchini shreds.
- Cream oil, sugar and applesauce in mixer on medium speed. Add vanilla and flax egg.
- Sift together flour, salt, baking powder, soda and cinnamon. Alternately stir in flour mixture and zucchini shreds with liquid sugar mixture.
- Pour batter evenly into the 2 prepared loaf pans.
- Bake for 40 minutes or until toothpick near center comes out clean. Remove from oven, let rest in pan 10 minutes. Run a knife around edge of pan to loosen, invert pans and remove bread from pans. Turn right side up to cool. Cool on wire racks. Store out of direct sunlight on countertop for up to 3 days or in refrigerator for up to 7 days.
- This bread can be made and then frozen! After bread cools down, wrap tightly in freezer safe wrap, place in a labeled freezer safe bag. When ready to eat, remove and thaw.
Nutrition
Calories: 300kcal