Ingredients and Weight: * 3 cups (300g) all-purpose flour * 2 cups (200g) granulated sugar * 1 tsp (5g) baking soda * 1 tsp (5g) baking powder * 1 tsp (5g) salt * 1 tsp (5g) ground cinnamon * 1/2 tsp (2.5g) ground nutmeg * 3/4 cup (180ml) unsweetened almond milk * 1/4 cup (60ml) vegetable oil * 2 large eggs, flax eggs, or chia eggs * 3 cups (750g) grated zucchini, squeezed dry
Preparation Time: 15 minutes Cooking Time: 55-60 minutes Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. 2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. 3. In a separate bowl, combine almond milk, oil, and eggs (or flax or chia eggs). 4. Add wet ingredients to dry ingredients and stir until just combined. Do not overmix. 5. Fold in grated zucchini. 6. Pour batter into prepared pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. 7. Let cool before slicing and serving.
Nutritional Information (per slice): * Calories: 200 * Fat: 6g * Carbohydrates: 35g * Protein: 4g
Dish Characteristics: * Moist and tender crumb * Slightly sweet and flavorful * Perfect for breakfast, snacks, or desserts
User Comments: * "This bread is amazing! It's so moist and flavorful, and I can't believe it's vegan." * "I love the touch of cinnamon and nutmeg. It's a perfect fall-themed treat." * "I've never had zucchini bread before, but this one is a game-changer. It's light, healthy, and delicious."
Special Precautions and Tips: * To make flax eggs, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let sit for 5 minutes before using. * To make chia eggs, combine 1 tablespoon of chia seeds with 3 tablespoons of water. Let sit for 10 minutes before using. * For a sweeter bread, add more sugar to taste. * For a crunchier crust, sprinkle the top of the bread with turbinado sugar before baking.