1heaping cupgrated zucchini (from one medium zucchini)see note
1 and ½cupall purpose flour
1 and ½teaspoonground cinnamon
½cuporganic light brown sugar
½cuporganic white sugar
½cupcanola or vegetable oil
1tablespoonapple cider vinegar or white vinegar
Preheat oven to 350 degrees Fahrenheit.
In a small bowl, mix together dry ingredients: flour, baking powder, baking soda, ground cinnamon, nutmeg, allspice, salt.
In a separate bowl, mix together wet ingredients: white sugar, brown sugar, oil, non-dairy milk, apple cider vinegar, vanilla extract.
Pour the wet ingredients into the dry ingredients, mixing until just combined. Fold in the grated zucchini.
Lightly grease an 8" x 4" loaf pan. Scoop the zucchini mixture into the bread pan, smoothing as needed.
Bake the bread for 50-60 minutes, until a toothpick inserted in the middle comes out clean. The top should be lightly browned and slightly sticky, but not wet.
Remove the zucchini bread from the oven and let rest for ten minutes. After 10 minutes, turn out onto a cool rack to cool completely.
Slices best when fully cooled. Store bread covered in the fridge for several days.
To grate zucchini, I use my trusty box grater to grate to hashbrown or matchstick carrots consistency.
I use this bread loaf pan to bake zucchini bread and most other quick breads.
You can substitute soy milk with almond, oat, hemp milk etc. Most non-dairy milk options will work.
I recommend using an oven thermometer. Oven temperatures can vary widely and the only way to know if your oven is the temperature it says it is is to use an oven thermometer.
Fold in any add-ins like chocolate chips, nuts or dry fruit with the grated zucchini.
To make muffins: You can make muffins instead of a loaf. Line a 12-count muffin tin with liners or lightly grease with cooking spray. Spoon batter into the muffin tins until almost at the top. Bake for 15-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.