Zucchini Bread

Ingredients

2 cups peeled and shredded raw zucchini
1 (11.6 oz) can Sweetened Condensed Coconut Milk
2½ cups all-purpose flour
4 tsp baking powder
½ tsp salt
1 Tbsp cinnamon
1 cup coarsely chopped walnuts

This moist, scrumptious, and easy quick-bread is perfect for any time of day. A vegan and dairy-free treat you can pack for lunch, eat as a snack or serve to a group of friends!

Time

Prep time: 15 minutes
Bake time: 40-60 minutes

Yield

12 slices

Time

Yield

Directions

Preheat the oven to 350°F and grease and line a 9×5-inch loaf pan with parchment paper that hangs over the sides.
In a large mixing bowl, whisk together shredded zucchini and Sweetened Condensed Coconut Milk until well combined, set aside.
In a medium mixing bowl, whisk together all-purpose flour, baking powder, salt, cinnamon, and walnuts until well combined.
Pour the flour mixture over the wet mixture and fold with a spatula until just combined, be careful not to over mix.
Pour into the prepared pan and bake for 40-60 minutes. If it is browning too quickly, tent some foil over the pan. Bake until a skewer comes out clean.
Let cool for 10 minutes on a wire rack, unmold and let cool completely before slicing.