Kingman's Vegan Zucchini Bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegan butter
• 1/2 cup coconut sugar
• 1/2 cup maple syrup
• 1/4 cup non-dairy milk
• 2 tablespoons apple cider vinegar
• 2 cups grated zucchini
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
3. In a separate bowl, cream together the vegan butter and coconut sugar until light and fluffy. Add the maple syrup, non-dairy milk, and apple cider vinegar, and mix until well combined.
4. Add the grated zucchini to the wet ingredients and mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chopped walnuts, if using. Pour the batter into the prepared loaf pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Interesting Facts

• Vegan Zucchini Bread is a great way to use up any extra zucchini you may have on hand!
• This bread is a great addition to any vegan breakfast or brunch menu.
• It's also a great snack option and can be easily frozen for later.