Classic Vegan Zucchini Bread (Perfectly Moist!)
Author -Yields: 10 servings
Ingredients
- 1 3/4 cups unbleached, all-purpose flour (210g)
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 3/4 cup soy, oat, almond, or cashew milk (180ml)
- 1 tablespoon freshly squeezed lemon juice
- 1/2 cup cane sugar (100g)
- 1/2 cup lightly packed brown sugar (100g)
- 1/3 cup avocado oil (80ml)
- 1 1/2 cups grated zucchini, pressed gently with paper towels or cloth to remove some moisture (145 g)
Instructions
- Preheat your oven to 350F and lightly grease or oil an 8.5 x 4.5 x 2.75 inch nonstick loaf pan.
- In a large mixing bowl, whisk together the flour, baking powder and soda, salt, and cinnamon.
- In a separate bowl, combine the non-dairy milk and lemon juice. Allow it to sit for a moment. Then, stir in the sugars and oil. Whisk the wet ingredients together.
- Add the wet ingredients to the dry ingredients and use a spatula or spoon to fold them together. When the batter is fully mixed (some small clumps are OK, but you shouldn't have any more streaks of flour visible), fold in the zucchini.
- Pour the batter into your baking pan. Bake for 50-55 minutes, or until the loaf is golden brown and the top is domed and set. Start checking the loaf at 45 minutes, just to be certain that it's not burning or cooking too quickly.
- Allow the loaf to cool on a cooling rack for 15-20 minutes before turning it out of the loaf pan. Then, gently invert it to remove the loaf from the pan. Allow the bread to cool completely—another 2-3 hours—before slicing and serving. Store leftover slices in the fridge for up to 3 days, or freeze for up to 6 weeks.