If you’ve ever grown zucchini at home you know they grow huge and yield more than you’ll ever eat. Growing up my parents had to find lots of recipes to utilize the large garden we grew. The one I loved the most was zucchini bread. My mom would always make it in the summer and even shred zucchini and freeze it so we could have it later in the winter.
This special bread is great for breakfast, lunch, dinner, a snack, or even dessert. My recipe is also fully vegan! If you try it, share with me your creation on social media at @thesierraguide.
Thank you, Summer Sierra
Vegan Zucchini Bread
A sweet and healthy homemade bread great for breakfast
Ingredients
- 3/4 cup Shredded Zucchini
- 1/4 cup Cococnut Oil
- 2 tbsp Banana
- 1/2 cup Sugar
- 1/4 cup Maple Syrup
- 1/4 cup Water
- 1 1/2 cup Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1 tsp Vanilla
- Chocolate Chips
Instructions
- Preheat your oven to 350 degrees
- Start by chopping zucchini into medium pieces and adding to blender or food processer
- When zucchini is fully shredded, pour into cheese cloth to drain out any excess water. Paper towel or cloth towel work find too
- Put zucchini into large mixing bowl then add coconut oil, banana, sugar, maple syrup, and water. Mix together!
- Slowly add flour while mixing everything together
- Once flour is fully incorporated, add baking soda, salt, cinnamon, and vanilla
- Optional: Add 1/4 cup of chocolate chips to mixture or sprinkle chips on top once in pan
- Use parchment paper to coat the pan to make it easier to get the bread out later. Then add the mixture into it
- Bake for 35-40 minutes. Let cool for 15 minutes afterward then enjoy!
