We all need a solid quick bread recipe in our baking arsenal and if you are still in search of a go-to for zucchini bread, this might be the one for you. This is vegan but it's every bit as good as one made with dairy and eggs.
Preaheat your oven to 350ºF. Spray a 9x5 inch loaf pan with cooking spray and dust with flour, tapping out the excess.
In a large bowl, whisk the flour, almond meal, baking soda, baking powder, salt, cinnamon, oats and raisins together.
In a medium bowl whisk together the sugar, flax eggs, olive oil, yogurt and vanilla.
Fold the zucchini and wet mixture into the dry mixture until just combined. The mixture will seem quite dry but don't worry. Pour the batter into the prepared loaf pan and bake for 55 minutes to one hour. Cool on wire rack and enjoy.
Flax Eggs: stir together two tablespoons flax meal and six tablespoons water and let sit until the mixture is thick, about 10 minutes. (One flax egg = one tablespoon flax meal and three tablespoons water = one egg)
Zucchini: I used 1 1/2 regular-sized zucchini. I scooped out some of the seeds and squeezed on paper towels twice to remove most of the liquid. I packed the shredded squash tightly in a measuring cup, yielding a heaping cup.
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