Zucchini bread and pumpkin bread symbolize FALL like no other. Since I posted about my favorite pumpkin bread a couple years ago, I thought I should investigate zucchini breads. I fell upon this NYTimes Vegan recipe, and since my husband is not currently eating dairy, I thought it was a great one to try. And I love the outcome — so definitely recommend!
Ingredients:
- Nonstick cooking spray
- 1 cup organic light brown sugar
- ⅔ cup unsweetened oat milk
- ½ cup vegetable oil
- 1 tablespoon lemon juice
- 1 ¼teaspoons ground cinnamon
- ¾ teaspoon kosher salt
- 2 cups coarsely grated zucchini (from 2 medium zucchini), squeezed in a towel to remove excess moisture
- 2 cupsall-purpose flour
- 1 teaspoon baking powder
- ½teaspoon baking soda
- 1 tablespoon turbinado sugar
Directions:
In a large bowl, whisk together the light brown sugar, oat milk, oil, lemon juice, cinnamon and salt.
Grate!
Add the zucchini and stir to combine well.
Add the flour, baking powder and baking soda to the bowl and fold until just combined. And of course, add the chocolate chips!
Pour the batter into the loaf pan (that has spray on it for no stick).
Sprinkle the turbinado sugar over the top.
Different view.
Bake until golden and puffed and a tester inserted into the center comes out clean, 50 to 65 minutes (at 350 degrees).
The perfect bite.
Delicious, VEGAN, and easy! Win win for everyone!
