Cinnamon Zucchini Bread (Vegan)

Begin by preheating your oven to 325 degrees Fahrenheit, or 165 degrees Celsius for a more precise measurement. Next, take two 9x5-inch loaf pans and give them a light coating of grease to prevent sticking, followed by a dusting of flour to ensure they release easily from the pans.

In a separate bowl, combine 1 cup of all-purpose flour, 2 tablespoons of ground flax seeds, 1/2 teaspoon of cinnamon powder, 1/4 teaspoon of salt, 1 1/2 teaspoons of baking soda, and 1 1/2 teaspoons of baking powder. Mix these dry ingredients until they are evenly blended and set them aside for later use.

In another bowl, whisk together 1/2 cup of applesauce, 1/4 cup of white granulated sugar, 2 tablespoons of brown sugar, and 1/4 cup of vegetable oil until you achieve a smooth consistency. Add 1 teaspoon of vanilla extract to the mixture and fold it in until well combined.

Now, add 1 cup of flour mixture to the wet ingredients and mix until you reach your desired moisture level. Fold in 1 cup of shredded zucchini to add natural sweetness and texture.

Divide the batter evenly between the two prepared loaf pans. Place them in the preheated oven and bake for approximately 70 minutes, or until a toothpick inserted into the center of each loaf comes out clean.

Once done, remove the loaves from the oven and let them cool for a few minutes in their pans before transferring them to a wire rack to cool completely.