Vegan Zucchini Bread
Nonstick cooking spray or oil to lightly grease the pan
1 cup/200 grams organic light brown sugar
⅔ cup/160 milliliters unsweetened oat milk, soy milk or other nondairy milk
1 cup raisons
1 ¼ teaspoons ground cinnamon
¾ teaspoon kosher salt (Diamond Crystal)
2 cups/225 grams coarsely grated zucchini (from 2 medium zucchini), squeezed in a towel to remove excess moisture
2 cups/260 grams oat flour
1 teaspoon baking powder
2-3 tablespoon of aquafaba
Few drops of Vanilla
½ cup walnuts
½ coconut flakes
See Instructional Video
Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray and line the bottom and long sides with parchment paper, leaving a little overhang on the sides so that you can easily lift the loaf when it’s baked.
In a large bowl, whisk together the light brown sugar, oat milk, oil, lemon juice, cinnamon and salt. Add the zucchini and stir to combine well.
Add the flour, baking powder and baking soda to the bowl and fold until just combined. Pour the batter into the loaf pan and sprinkle the turbinado sugar over the top.
Bake until golden and puffed and a tester inserted into the center comes out clean, 50 to 65 minutes.
Cool the cake in the pan on a wire rack for 15 minutes, then use the parchment to lift the cake out of the pan. Remove the parchment and set the loaf back on the rack to cool completely. Store the cake loosely wrapped at room temperature for up to 3 days.