You can make this with carrot as well. I just had zucchini on hand. Oh! And it's a great use for leftover pulp from juicing! Win win, since I hate throwing away juicing remains.
NO oil. NO eggs. NO dairy. ALL natural. ALL delicious. (And now ALL gone... so sad :-(
3 tablespoon flax seed
9 tablespoons water
2 cups grated zucchini (or carrot)
1 cup applesauce
2 cups sugar (or agave, or honey)
1 tsp vanilla
3 cups whole wheat flour
1 tsp salt
1 tbsp baking soda
1 tbsp cinnamon (I guesstimate but I also looove cinnamon)
2 tsp nutmeg
1 tsp baking powder
Preparation:
Preheat the oven to 350 degrees.
Mix flax seed and water. Stir in the zucchini, applesauce, sugar and vanilla. Add the remaining ingredients and stir well.
Pour the batter in to the pans and bake for 50-60 minutes. Let cool a little... and then dive in! Enjoy your vegan zucchini bread! (This is where you send Colleen flowers as a thank you :-)
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