One-bowl Vegan Zucchini Bread! It's easy, fluffy, perfectly spiced, and loaded with shredded zucchini. You can use mix-ins of choice like nuts, dried fruit, or chocolate chips, and unlike most recipes you don't need to squeeze/blot the zucchini!
¼teaspoonbaking soda, (bicarbonate of soda in the UK)
2teaspoonsground cinnamon, (or replace cinnamon & nutmeg with 1½ teaspoons of allspice or pumpkin spice).
¼teaspoonground nutmeg
½teaspoonfine sea salt
1 cup (145grams)mix-ins of choice, chopped nuts & golden raisins, other dried fruits, or chocolate chips
INSTRUCTIONS
Preheat oven to 350 °F (175 °C) and grease and line a 9 x 5 inch loaf pan with parchment paper.
Grate the zucchini (don't squeeze or blot it), then add to a large mixing bowl along with the milk, oil, vanilla, and apple cider vinegar. Stir together.
To the top of that mixture add the dry ingredients: flour, sugar, ground flax, baking powder, baking soda, cinnamon, nutmeg, salt and ground flax seed. Mix gently to combine. It's a stiff batter but that's how it should be so don't add any more liquid.
Fold through your mix-ins then spoon the batter into the pan. Smooth the top then sprinkle over a generous amount of sugar and some extra nuts or chocolate chips (if using). Bake for 70 minutes, or until a tooth pick inserted comes out clean.
Once cooked, remove from the oven and leave for 10 to 15 minutes in the pan before turning out onto a cooling rack.
NOTES
Store Zucchini Bread in an airtight container with a layer of kitchen paper on the bottom and on top to suck up any moisture. Or wrap well and freeze for up to 3 months.