Zucchini Bread (Vegan)

By Sarah-Lyn

Ingredients

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup unsweetened almond milk or soymilk
• 1 teaspoon apple cider vinegar
• 1/2 cup organic evaporated cane sugar or sucanat
• 1/4 cup virgin unrefined coconut oil, melted (liquid)
• 1/4 cup unsweetened applesauce
• 1 cup finely shredded zucchini
• 1 1/2 teaspoons pure vanilla
• 1/2 cup chopped toasted walnuts or pecans
• 2 tablespoons roasted cacao nibs

Preparation

Step 1

Preheat oven to 350 degrees. Spray bottom of 8×4-inch loaf pan with cooking spray. In large bowl, combine flour, baking powder, baking soda, salt, cinnamon and ginger; mix well. Set aside.
Sir together almond milk and vinegar; let stand 2 minutes until thickened. In medium bowl mix almond milk mixture, sugar, coconut oil, applesauce, zucchini and vanilla until well blended. Add to flour mixture, stirring until just combined. Stir in nuts and cacao nibs. Spread batter evenly in pan.
Bake 50 to 60 minutes or until browned and toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool on wire rack.
Makes 1 loaf (16 slices)
Tip: This hearty whole grain zucchini bread is lightly sweetened. If you prefer a sweeter loaf you may want to increase the sugar to 3/4 cup or use 1/2 cup chocolate chips in place of the cacao nibs.