Zucchini Bread

Ingredients:

• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup unsweetened applesauce
• 1/2 cup maple syrup or agave nectar
• 1/2 cup melted coconut oil or vegetable oil
• 1 tsp vanilla extract

(Optional: 1/2 cup chopped nuts. Walnuts or pecans work well)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. Grate the zucchini using a box grater. Squeeze out any excess moisture from the grated zucchini using a clean kitchen towel.
3. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In another mixing bowl, combine the grated zucchini, applesauce, maple syrup or agave nectar, melted coconut oil or vegetable oil, and vanilla extract. Mix until well combined.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix. If using nuts, fold them into the batter at this stage.
6. Pour the batter into the prepared loaf pan and spread it out evenly.
7. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Once baked, remove the zucchini bread from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
9. Slice and serve the vegan zucchini bread as desired. Enjoy!