This zucchini carrot bread is vegan and made with whole grain flour. This recipe makes 2 loaves. Perfect for packing in school lunches. This vegan zucchini bread freezes well.
Course: Breads, Snack
Cuisine: Baked Goods, Vegan, Whole-Grain
Keyword: carrot, zucchini
Servings: 242 loaves, 10-12 slices each
Author: Trish | The infinebalance Food Blog
6tbspground flax seeds
2cupsall-purpose whole wheat flour
Grease two loaf pans and preheat oven to 350 degrees.
It's easiest to grate the zucchini and carrot using a food processor, but a hand held box grater will work just as well. Just takes more elbow grease. Be sure to pack your measuring cups when you measure the grated vegetables.
In large bowl, whisk together ground flax seeds and water. Allow to sit for a few moments while you assemble the dry ingredients.
In a separate bowl, whisk together flours, salt, baking soda, baking powder cinnamon and nutmeg. (Confession, I never measure the nutmeg, I grate mine fresh from the pods. So I stop when it looks like enough).
To the flax seed mixture, add oil, applesauce, sugar, and vanilla. Whisk well. Add zucchini; stir until combined.
Add dry ingredients to wet and stir until just combined.
Divide batter between prepared pans. Bake 40-45 minutes, or until a knife inserted in center of loaf comes out clean. Cool on a wire rack before slicing.
Nutritional information based on one slice and each loaf is sliced into 12 slices.