Homemade Vegan Zucchini Bread - Food Photographer - North Haledon, NJ

Homemade Vegan Zucchini Bread - Food Photographer - North Haledon, NJ

By Shannon Mulligan
Posted in Food Photography on July 24, 2013

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As many of you know, my husband and I have a huge vegetable garden in our back yard so all summer we are picking fresh, organic veggies for dinner, baking, and of course sharing with friends and family. (garden blog post coming next….I know you are all now wondering what it looks like HA!)

Anywho---our zucchini’s are doing much better than last year so we have already picked to date; 13.8 pounds. That is a lot of zucchini for a two person household. So one of the easiest and tastiest things to make with zucchini is zucchini bread….and this time I made a vegan version of it. I just walked out to the garden, and picked myself two large zucchinis and got to work.

 

Homemade Vegan Zucchini Bread - Shannon Mulligan Photography

 

Homemade Vegan Zucchini Bread - Shannon Mulligan Photography

 

The recipe was super simple and it came out super tasty! I made one large loaf for Matt and I, and gave two mini loaves away as gifts! There is nothing better than giving a homegrown/homemade baked item to someone! 

The recipe was adapted from: {hell yeah it’s vegan!

 

Vegan Zucchini Bread

 

Ingredients:

 

6 tbsp of ground flax seeds

½ cup warm water

2 cup light brown sugar

½ cup oil

½ cup applesauce (I made my own-simmered 3 chopped apples and cinnamon until soft-made about 1 cup)

1 tsp vanilla

2-2 ½ cups grated zucchini (about 2 good sized zucchini's) 

2 cups all purpose flour 

1 cup whole wheat flour

1 tbsp baking powder 

½ tsp baking soda

2 tbsp of cinnamon (recipe calls for 1 tbsp but I added another---I LOVE cinnamon)

2 tsp nutmeg

1 tsp salt

 

Directions: 

 

  1. Grease loaf pans (2 large ones or 1 large and 2 mini or 4-6 mini….whatever you have)
  2. Mix together flax seeds and warm water
  3. Add sugar; oil, applesauce, and vanilla, beat well
  4. Add grated zucchini; stir till combined
  5. In a separate bowl; sift together remaining dry ingredients
  6. Add dry mixture to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine. If adding mix-in’s fold them in now. Divide batter between loaf pans.
  7. Bake at 350 degrees for 50-55 minuets, or until knife inserted in center of loaf comes out clean. Let cool before diving in for a nice warm slice with a cup of coffee/tea!
Just a tip: If you do not plan on eating the bread within a day or so; please keep refrigerated. 
Homemade Vegan Zucchini Bread - Shannon Mulligan Photography
Homemade Vegan Zucchini Bread - Shannon Mulligan Photography
Homemade Vegan Zucchini Bread - Shannon Mulligan Photography
Homemade Vegan Zucchini Bread - Shannon Mulligan Photography

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