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VEGAN Nutty Zucchini Raisin Bread

This Vegan Nutty Zucchini Raisin Bread was inspired by one of our Mums, She always serves squash or zucchini with every meal. This is a great recipe for the holidays—it’s decadent, but still healthy, and it will bring the whole family to the table.”

Ingredients

  • Organic Flax Seeds [slightly chilled]
  • ½ cup applesauce
  • 4 teaspoons vanilla extract
  • 2¼ cups sugar
  • ½ cup oil
  • 3½ cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 teaspoon nutmeg
  • 4 teaspoons ground cinnamon
  • 1 cup raisins
  • 1 cup chopped pecans or walnuts
  • 3½ cups shredded zucchini

Directions

  • Beat flax seeds, applesauce, vanilla extract, sugar, and oil together, using a standing mixer if you have one. Mix well.
  • Preheat oven to 350 degrees. Generously butter [vegan] and lightly flour two 8”x4” loaf pans.
  • In a medium bowl, sift together dry ingredients: flour, salt, baking soda, baking powder, nutmeg, and cinnamon. Stir gently to combine.
  • Shred zucchini, lightly packing it down as you measure it.
  • Slowly add the dry ingredients (about ⅓ at a time) to your batter, mixing as you go, and then beat well to fully combine.
  • With a rubber scraper or wooden spoon, stir the shredded zucchini, nuts, and raisins into the batter and mix well.
  • Pour the batter into each prepared pan.
  • Bake for 45 to 60 minutes or until a toothpick inserted into the center of the loaf comes out cleanly. (The bake time will vary depending on how much shredded zucchini you add to the batter.)
  • Remove from the pans and let cool (on wire racks if you have them).
  • For the topping, you can use a vegan icing recipe.

Side Notes:

  • You need the equivalent amount of flax seeds & water for three eggs -
  • 1 Egg requires 1 tablespoon of seeds & 3 tablespoons of water - mix gently and set aside in the fridge to chill, about 15 minutes
  • Be Creative! Made Substitutions!
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