Vegan Pineapple Zucchini Bread or Muffins
This is the time of year where people in my state are overwhelmed by large quantities of zucchini so I am sharing this recipe for vegan zucchini bread. I don’t remember where this recipe came from, but it makes a very moist zucchini bread so be sure to grease your baking pan well.
Prep Time: 15 Minutes
Cook Time: 1 Hour for bread, 30 minutes for muffins
Ready In: 1 Hour 25 Minutes (bread) / 55 Minutes (muffins)
Yields: 12 servings
INGREDIENTS:
2 tablespoons flax seed meal
6 tablespoons water
1/2 cup vegetable oil
3/4 cup white sugar
2 cups grated zucchini
1/2 cup crushed pineapple, drained
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
DIRECTIONS:
1. Mix flax seed meal with 6 tablespoons warm water and let sit for 5 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
Grease one 9x5x3 inch loaf pan.
3. Beat flax seed mixture, oil, and sugar in a large bowl.
Stir in zucchini, pineapple, and vanilla.
4. In another bowl, measure and combine flour, soda, baking powder,
salt, cinnamon, and nutmeg. Pour all at once into batter.
Stir to moisten. Pour into greased loaf pan or muffin cups if
making muffins.
5. Bake in 350 degree F (175 degree C) oven for 1 hour for bread
or 30 minutes for muffins or until bread tests done. Cool for
10 minutes. Turn loaf out of pan or remove muffins from cups
to cool on rack.