Vegan Zucchini Bread

I love getting zucchini bread at my local coffee shop. It's always warmly spiced and perfectly sweetened. This time I tried making it myself and the results were wonderful! You can add all the treats (nuts, chocolate chips, raisins, etc.) you want or keep it simple. Either way, it'll be delicious and gone before you know it!

Equipment

- 1 sharp knife

- 1 cutting board

- 2 mixing bowls

- 1 mixing spoon

- 1 9x5in loaf pan

Ingredients

- 1 1/2 cups all purpose flour

- 1/2 teaspoon baking soda

- 1/2 teaspoon baking powder

- 1/4 teaspoon ground nutmeg

- 2 teaspoons ground cinnamon

- 1 cup shredded zucchini

- 1/3 cup vegetable oil plus 1 tablespoon for greasing pan

- 1/2 cup packed brown sugar

- 1/2 cup granulated sugar

- 1/4 cup applesauce

- 2 teaspoons vanilla extract

Optional
- 1 cup nuts

- 1 cup chocolate chips

- 1 cup raisins

Preheat the oven to 350F. Grease the loaf pan. Trim and shred zucchini. Chop nuts if adding.

Mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and nuts in a bowl together. Mix sugars, oil, zucchini and vanilla in a separate bowl until thoroughly combined. Pour wet ingredients into the dry ingredients and mix together until just combined.

Pour batter into loaf pan. Place pan on middle rack in oven. Cover with aluminum foil half way through baking to prevent browning. Bake for 40 - 50 minutes.

Baking times vary so check on your loaf at 30 minutes to make sure it doesn't over bake. The loaf is done when a knife that has been inserted in the center comes out with some crumbs but no raw dough.

Let the loaf cool. Slice and plate. Best served warm (and with ice cream!).

Will keep in the refrigerator for 1 week when covered.

Let me know how yours turned out and what treats you mixed in!