Plant Based Spiced Zucchini Bread with Walnuts

With too many zucchini in the garden, this recipe will help you use some up. Full of speckles of zukes, warm spices, and crunchy walnuts. YUM! Plant Based, too! The recipe is down below. Thanks again to Nutstop.com for the delicious nuts they sell! The walnuts I used in this recipe are so fresh. Here's a coupon code for Nutstop.com: J4T10. Use this code and get 10% off your first order! JILL’S VEGAN ZUCCHINI BREAD 1 3/4 cups grated approximately 2 medium size) slightly packed in the measuring cup. Squeeze out excess moisture after measuring. 1 and 1/2 cup all-purpose flour 1 teaspoon baking soda 1/4 teaspoon baking powder 1 3/4 teaspoon ground cinnamon 1/2 teaspoon nutmeg 1/8 teaspoon salt 1/2 cup brown sugar (I used dark brown) 1/4 cup vegetable oil (I used avocado oil) ¼ cup unsweetened apple sauce 1/2 cup non-dairy milk 1 tablespoon apple cider vinegar 1/2 teaspoon vanilla extract 1 cup chopped walnuts (hazelnuts or pecans would be great in this recipe) How to Make It! Preheat oven to 350 degrees Fahrenheit. Put the oven shelve in the center of the oven. Lightly grease a 9"x5"x3” loaf pan. If you like, you can line the pan with a parchment sling (as shown in the video). Set aside. DRY INGREDIENTS: In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. WET INGREDIENTS: In a separate bowl, mix together the brown sugar, oil, vanilla, apple sauce, apple cider vinegar, and non-dairy milk. Now, add the wet ingredients to the mixing bowl with the dry ingredients. Mix until the batter comes together. Don’t over-mix. Then, add the zucchini and fold until combined. Finally, add the nuts and combine gently. Again, try not to over-mix. Bake for approximately 40 minutes. Start checking at around 35 minutes. All oven temps run differently. Do the toothpick test. Push the toothpick down in the center of the bread. If it comes out clean, the bread is done. The top should be a lovely brown! Remove the bread from the oven and let it rest for about 10 minutes. Turn it out onto a cooling rack and let cool. Wrap with foil or plastic wrap. Store in fridge. Will last several days COOKING TOOLS I USED IN TODAY’S VIDEO: Pyrex Clear Glass Mixing Bowls: https://amzn.to/3j9i4oj Pyrex Glass Measuring Cups: https://amzn.to/3kMEI7v Wilton Non-Stick Loaf Pan: https://amzn.to/3hza3bT OXO Mini Whisk: https://amzn.to/3jhLsZM Mini Spatulas: https://amzn.to/2PuuQBd Tovolo Scooper/Scraper Tools: https://amzn.to/34vzDeq Reynolds Parchment Paper Sheets: https://amzn.to/2EAfdWv Nut Milk Bags: https://amzn.to/31vslVV Clear Glass Prepping Bowls: https://amzn.to/31nhEEM Michel Aprons (MY favorites!) https://amzn.to/3gvNCDk Show my channel a little love! To help support my channel: SHOP MY AMAZON AFFILIATE STORE HERE: https://www.amazon.com/shop/jill4today I am a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com. Each time you use my link and shop in Amazon, I receive a small commission. This helps support the channel *at NO additional cost to you. Thank you! ✅ SUBSCRIBE & never miss a video! 🔔 HIT that BELL to receive a notification when I upload new videos! 👍 THUMBS UP my video if you enjoyed watching, please! Email me at: jill4today52@gmail.com Check out my Facebook page: https://www.facebook.com/jill4today52 #breads #vegan #jill4today