Vegan Zucchini Bread

• 1-1/2 cup White Whole Wheat Flour
• 1-1/2 cup All-purpose Flour
• 1-1/2 teaspoon Baking Soda
• 1/2 teaspoons Baking Powder
• 1 teaspoon Kosher Salt
• 3 teaspoons Cinnamon
• 1/8 teaspoons Nutmeg
• 1/8 teaspoons Allspice
• 3 Tablespoons Flax Meal
• 1/2 cups Silk Unsweetened Soymilk
• 1/4 cups Grapeseed Oil
• 3/4 cups Unsweetened Applesauce
• 1/2 cups Brown Sugar
• 1/2 cups Granulated Sugar
• 1-1/2 teaspoon Vanilla Extract
• 1/2 teaspoons Almond Extract
• 2 cups Zucchini, Shredded

1. Preheat oven to 350 F and spray and flour an 8x4-inch loaf pan. Set aside.
2. In a large bowl whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.
3. In a smaller bowl whisk together the flax meal, soy milk, oil, applesauce, sugars, vanilla extract, and almond extract. Fold the shredded zucchini into the wet mixture.
4. Pour the wet mixture into the dry mixture and fold together with a rubber spatula just until combined.
5. Pour the batter into the prepared 8x4 loaf pan.
6. Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.
7. Let the bread cool in the pan for 15 minutes before removing it and letting it cool on a wire rack.
8. This recipe was adapted from Joy the Baker.

flour, allpurpose, baking soda, baking powder, kosher salt, cinnamon, nutmeg, allspice, meal, soymilk, ubc, ube, brown sugar, sugar, vanilla, almond extract, zucchini

Taken from tastykitchen.com/recipes/breads/vegan-zucchini-bread/ (may not work)