Vegan Zucchini Bread
This vegan zucchini bread is bursting with juicy raisins, crunchy walnuts and cinnamon flavor! It also features a magic ingredient for adding a touch of sweetness and perfect texture. Spoiler: it's banana!
Servings: 10
Calories: 253kcal
Ingredients
- 1 ¾ cups all-purpose flour (whole wheat pastry flour works too)
- 1 teaspoon cinnamon
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- 1 medium ripe banana
- ½ cup organic granulated sugar
- ⅓ cup coconut oil, melted (or your favorite baking oil)
- ¼ cup unflavored soy or almond milk, at room temperature
- 1 teaspoon vanilla extract
- 1 cup coarsely grated zucchini (about 1 medium zucchini)
- ½ cup raisins
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350°.
- Lightly oil an 8 or 9 inch loaf pan.
- Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.
- Place the banana into a separate medium bowl and mash it with a fork or potato masher.
- Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.
- Add the flour mixture to the bowl with the banana mixture and stir just until blended.
- Fold in the zucchini, raisins and walnuts.
- Transfer the batter to the loaf pan and smooth out the top with a spoon or rubber scraper.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
- Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.
Nutrition
Serving: 1slice (1/10 of recipe) | Calories: 253kcal | Carbohydrates: 35.2g | Protein: 4.1g | Fat: 11.5g | Saturated Fat: 6.5g | Sodium: 277mg | Potassium: 187mg | Fiber: 1.6g | Sugar: 16.1g | Calcium: 30mg | Iron: 0.9mg