Units
Scale
Ingredients
- 224 g grated zucchini (before squeezing the water out)
- 76 g pure maple syrup
- 80 g light brown sugar
- 55 g coconut oil (melted)
- 60 g oat milk
- 1 tsp apple cider vinegar
- 2 tsp vanilla extract
- 200 g all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/8 tsp ground nutmeg (optional)
- vegan cinnamon butter for serving (*recipe in notes)
Instructions
- Preheat the oven to 180°C/ 356°F, and line a loaf pan with parchment paper.
- Make the vegan buttermilk by combining the oat milk and apple cider vinegar together. Transfer the grated zucchini to a kitchen towel and squeeze out all of the excess water. In a large bowl, combine the vegan buttermilk, grated zucchini, maple syrup, light brown sugar, melted coconut oil and vanilla extract. In another bowl, combine the flour, baking powder, baking soda, ground cinnamon, salt and ground nutmeg. Transfer the dry ingredients into the bowl with the wet, fold together until combined. Pour into the lined loaf pan, and bake for 45-55 minutes! Allow to cool slightly before slicing, and eating with the cinnamon butter! Enjoy!
Notes
Vegan Cinnamon Butter: Combine some softened vegan butter with a few pinches of ground cinnamon!
Nutrition
- Calories: 230
Find it online: https://cookingwithparita.com/recipe/zucchini-bread/