Vegan Zucchini Bread Recipe

Perhaps one of your goals and hopes for the year is to cook more at home, to make more food from scratch or to implement healthier versions of your favorite foods into your daily diet. One of my goals for 2013 is to continue to provide you with delicious, nutritious and fun recipes for you and your family to make and enjoy together.
I couldn't think of a better recipe to kick off the new year with than my Vegan Zucchini Bread. With fabulous dairy, oil and sugar alternatives, this recipe not only maintains it's comfort food status, it provides a healthy dose of vitamins and nutrients your body needs.
So, turn on your oven (yep, it's the first non-raw recipe I'm sharing with you) and get to baking, I promise you'll love it!
If you have any questions about the alternate ingredients in this recipe or if you wanna let me know what you thought of it, ask and comment away in the comments box below. Thanks for watching!
Vegan Zucchini Bread
Makes 1 loaf, plus some extra for a few muffins
6 tablespoons ground flax seeds whisked into 1/2 cup + 1 tablespoon of warm water (this is called a flax egg, watch the video to learn how to make the best flax egg)
1/2 cup coconut oil
1/2 cup applesauce
2 cups coconut sugar
1 teaspoon vanilla
2 1/2 cups shredded and packed zucchini
2 cups all-purpose flour (gluten-free flour is great!)
1 cup whole wheat flour (gluten-free is great, you can also use almond or coconut flour, both will give a different taste and consistency)
1 teaspoon salt
1 tablespoon baking soda
1 teaspoon baking powder
1 tablespoon cinnamon
2 teaspoons nutmeg
Preheat oven to 350 degrees. Grease 1 loaf pan (I like to grease with coconut oil) and prepare 3 - 4 molds in a muffin pan. Prepare the flax egg. Shred the zucchini using a grater or a food processor (remember to pack it, this is very important. You want as much green, zucchini goodness as possible)
In medium bowl sift together the dry ingredients.
In a separate large bowl, mix the flax egg mixture, coconut oil, applesauce, coconut sugar and vanilla in a large bowl. Add the zucchini and stir until completely combined.
Add the dry ingredients to the wet and stir until well blended and incorporated evenly.
Fill the loaf pan a little more than half way with the batter. Fill as many muffin molds as you can with the remaining batter. Bake the muffins for 20 - 30 minutes and the loaf for 45 - 50 minutes, or until a toothpick or knife inserted into the center comes out clean.
Cool for 10 - 15 minutes before slicing and devouring ;-)

Enjoy!

In living life,

Leah

For more info please visit my website: www.pilatesfornewmothers.com