This bread also freezes well if you want to save one loaf for later, just wrap tightly in plastic wrap or foil. For a non-vegan version, see my recipe for Zucchini Bread.
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- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 6 tablespoons ground flax seeds Tip: use whole flax seeds if you prefer additional crunch and texture in your bread
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon ground cinnamon
- 2 teaspoons ground nutmeg
- 2 cups firmly packed light or dark brown sugar
- ½ cup vegetable oil
- ½ cup applesauce Tip: I use sweetened applesauce, or use unsweetened if you prefer
- ½ cup water, warm or room temperature
- 1 teaspoon pure vanilla extract
- 3 cups grated zucchini (about 2 medium-sized zucchinis)
- 1 cup toasted walnuts or pecans, coarsely chopped (optional)
- In a medium sized mixing bowl, combine all-purpose flour, whole wheat flour, flax seeds, baking powder, baking soda, salt, cinnamon, and nutmeg; sift or whisk together to mix. Set aside.
- In a large bowl, combine brown sugar, oil, applesauce, water, and vanilla; whisk together until well blended. Add grated zucchini and nuts; stir until mixed. Add flour mixture; stir just until blended.
- Bake: Pour batter into the loaf pans, dividing the batter evenly between the 2 pans. Bake 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Remove pans from oven and let cool about 15 minutes. Turn the breads out of the pans onto a wire cooling rack, or grab the top edges of the parchment paper and lift bread from loaf pans and place on a wire cooling rack to finish cooling. Remove parchment paper and discard.