Delicious. Fluffy. Mmm-hmmm.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.

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  • Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts

200 calories; 7.6 g total fat; 0 mg cholesterol; 164 mg sodium. 31.5 g carbohydrates; 2.1 g protein; Full Nutrition

Reviews (135)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2008
Followed recipe exactly and it turned out delicious and moist not heavy at all. I may reduce sugar slightly next time as it was a little too sweet for my taste but overall a real winner! Read More
(83)

Most helpful critical review

Rating: 2 stars
11/30/2011
TOO sweet! and too dense for me. 2 cups of sugar along with 1 cup of applesauce (even though unsweetened) is just too much. Read More
(5)
174 Ratings
  • 5 star values: 143
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: 5 stars
08/28/2008
Followed recipe exactly and it turned out delicious and moist not heavy at all. I may reduce sugar slightly next time as it was a little too sweet for my taste but overall a real winner! Read More
(83)
Rating: 5 stars
08/28/2008
Followed recipe exactly and it turned out delicious and moist not heavy at all. I may reduce sugar slightly next time as it was a little too sweet for my taste but overall a real winner! Read More
(83)
Rating: 5 stars
08/12/2008
Fantastic recipe for an allergy person! all ingredients and baking time are accurate! I was amazed at the texture... moist but not flat heavy or hard. Read More
(37)
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Rating: 5 stars
08/08/2011
Wow. I'd never have guessed this was a vegan recipe. I was making for a friend's daughter who has egg/milk allergies. I made the batter into muffins instead of a loaf and they were fluffy not too dense and had the perfect amount of cinnamon flavor. I made exactly as written except I omitted the flax and arrowroot and I made into about 24 regular sized muffins (which I cooked at 350 for 20 minutes). Thanks! Read More
(32)
Rating: 5 stars
07/22/2009
I made this recipe on Sunday without the flax seeds(didn't have any) and also skipped the arrowroot powder. I also used cinnamon as the only spice and we all loved this bread! It was very moist and flavorful and was great the next couple of days too. I found that it needed to be baked an additional ten minutes in my oven so I would monitor the bread carefully the last few minutes of baking time. Next time I plan to add walnuts or pecans. I will be making this bread all summer long. Thank you for sharing this recipe! Read More
(32)
Rating: 5 stars
02/23/2009
i JUST finished this and am eating the warm bread right now- it's a new fave! i substituted half of the zucchini for shredded beets which was a first-time and it works well. i added 1/2 cup of cocoa to the recipe and that helped balance the earthy-ness of the beets. i only have one bread/loaf pan so i made half the batter into muffins- works well too. Read More
(27)
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Rating: 5 stars
07/31/2009
I am offically dangerously in love! This was probably the best zucchini bread I have ever have. I am not a vegan but I would go vegan after trying this. Thank you for sharing I will definitly be making it again! Read More
(23)
Rating: 5 stars
03/24/2009
This was a great recipe! These were the best vegan muffins I've had that did not indclude an egg sub. I 1/2 the recipe for one batch of regular sized muffin- baked for about 18 minutes. I added shredded carrots (reduced the zucchini) and made some other minor adjustments I'm over 7000 ft. so all baking requires adjustments. All that said really just follow the recipe and you will be happy. Read More
(14)
Rating: 5 stars
02/08/2011
Delicious as is. I also skipped the flax seeds and substituted cornstarch for the arrowroot. The loaf bakes to a beautiful color. The contrast of the slightly denser crust and the soft bread is awesome. Next time I would reduce the sugar only because I just felt like I put a lot in! But it is delicious with the amount called for. I think I'll go eat another piece:) Read More
(14)
Rating: 5 stars
10/29/2008
This recipe is a HUGE hit with my fiance and friends! We had so much zucchini from our garden this summer I didn't know what to do with it - now I do! It comes out as a moist brownie textured loaf! We did change somethings though. We added about 1/2cup of carob powder to the recipe and removed about 1/4cup of the flour. Also we reduced the amount of sugar added by about 1/3. I think the carob helps with the sweetness anyway. If at all possible add the flax seeds because they just make it all that much more special! Read More
(10)
Rating: 2 stars
11/30/2011
TOO sweet! and too dense for me. 2 cups of sugar along with 1 cup of applesauce (even though unsweetened) is just too much. Read More
(5)