Fall is well on it’s way here in Colorado. Our temperatures are taking a nose dive this week with lows dipping into the low 40’s. I’m not sure how much longer my little garden will keep producing let alone survive. One of the favorite things I planted this year was zucchini. I’ve been cooking with it weekly as well as baking one of my favorite breads, zucchini bread.
Normally when I make zucchini bread I use dairy products such as buttermilk and Greek yogurt, however sometimes I prefer to make a dairy free, vegan version of zucchini bread. By making the bread vegan I can share it with any of my vegan friends and those with allergies to dairy.
One of my go to replacements when I want to replace milk in a recipe is Silk Soymilk. Not only is Silk Soymilk dairy free, but it has more calcium per serving compared to dairy milk. For more information about the health benefits of Silk Soymilk go here.
When baking or cooking with soy milk it replaces the dairy version cup for cup, no measurement adjustments needed. Generally I stick to the unsweetened version when cooking and baking so I’m not adding any extra sugar or flavorings.
To make the Vegan Zucchini Bread, it’s just like making any other quick bread. If you aren’t familiar with making quick breads, it’s very similar to making muffins, but instead of putting the batter in a muffin tin you put it in a loaf pan.
I love baking quick breads because, well, they’re quick! I started by whisking all of my dry ingredients in a large bowl. The original recipe uses only all purpose flour, but I like to do a mix of whole wheat and all purpose to boost the health benefits and the flavor. The spices added to the dry mixture are incredible.
Warm, fragrant spices like cinnamon, nutmeg, and allspice are all used. In a separate, smaller bowl, I combined all of the wet ingredients. Since this is a vegan bread I had to eliminate all milk, eggs, and butter. To replace these three components I used flax seed meal for the eggs, oil and unsweetened applesauce for the butter, and the wonderful Unsweetened Silk Soymilk for the cow’s milk.
To this mixture I also added the gorgeous shredded zucchini from my garden, brown sugar for that rich sweet flavor, granulated sugar, vanilla extract and a little almond extract. Trust me on the almond extract, it adds just a little bit of unexpected sweetness and flavor that really sets this bread off!
Once the wet ingredients are whisked together pour them into the dry ingredients and fold them together with a rubber spatula just until everything is combined. It’s important when you are making quick breads or muffins not to over mix the batter or you’ll end up with a very dense end result.
Pour the batter into a sprayed and floured 8×4 inch loaf pan and bake it for about an hour. As the bread bakes your house will be filled with the most incredible smells of warm sweet cinnamon, brown sugar, nutmeg, and allspice, and will have you checking the clock every 5 minutes hoping it’s time to take it out of the oven.
Once the bread is removed from the oven let it cool in the pan for at least 15 minutes. Doing this will help the bread come out in one piece and not leave chunks behind in the pan (I’m terrible about waiting). This delicious Vegan Zucchini Bread makes a delicious breakfast or snack and can be enjoyed with a tall glass of Silk Soymilk and if you’re like me and want something sweeter, try the vanilla and chocolate version, mmmm, mmmm, yum!
This conversation is sponsored by Silk. The opinions and text are all mine.