For today’s The Kids Cook Monday, we made vegan zucchini bread. The recipe I used before becoming vegan was pretty good when I veganized it, but Isa’s vegan zucchini bread recipe over at The PPK is the best I’ve ever had! So that’s the recipe we’ll be sharing today. I neglected to snap any pics of the bread yesterday and I sent it to work with the hubby this morning, so I don’t have any pics for you this week. Sorry about that! I am making this bread again today or tomorrow for our boys and I will get some photos then. They prefer it in muffin form, but it’s all the same.
I will post the ingredient list for you here, but I will link you to The PPK for the instructions. Please do follow them closely. It will make a difference! If you don’t have the same size loaf pan that Isa recommends, then go with the muffins. It will NOT turn out in a 9×5 pan. You need the 8×4 for her recipe. I don’t know how it can make that much of a difference, but it truly does. In a 9×5 pan your vegan zucchini bread will turn out too wet in the middle and it will be a really short loaf. No height at all. Not that I would know that from experience or anything.
Vegan Zucchini Bread Recipe
1 large very ripe banana
1/4 cup unsweetened applesauce
1/4 cup canola oil
3/4 cups sugar
2 teaspoons vanilla extract
1 cup grated zucchini
1 1/2 cups all-purpose flour (this is important)
1 teaspoon cinnamon
1/4 teaspoon allspice (I use nutmeg instead)
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts
1/2 cup raisins (or chocolate chips!)
For the cooking instructions, please visit ThePPK.com! You really will love it. Promise!
As always, I would love to know how this turned out for you. This is a great, simple recipe to try baking with your kids.
And, if you’ve never tried vegan baking before, this is a great recipe to start with!
If you know anyone that is growing zucchini this year, I’m sure they have plenty to share. There is an awesome man at my husband’s work that has shared his zucchini overgrowth with us! When he sends the small ones, then I cook those up but when it’s the really huge ones, I use those for baking! What I don’t plan to use right away, I’m shredding it and freezing it in one cup servings. That seems to be the most common measurement in any recipe that calls for shredded zucchini. Just thaw it in a colander and it’s ready to use!