- 2 3/4 cups Whole Wheat Flour
- 4 tbs Flaxseed, ground
- 1 tbs Baking Soda
- 1 tsp Baking Powder
- 1 tsp Salt
- 3 cups shredded Zucchini (about 2-3 medium- I didn’t bother to peel mine but you can if you want a more uniform color)|
- 1 cup drained crushed Pineapple, 1/4 cup juice reserved
- 1/2 cup Canola Oil
- 3/4 cup Raw Sugar
- 2 Lemons, zested and juiced (about 6-8 tbs of juice)
- 1/2 cup Poppy Seeds
- 1 tsp Powdered Sugar, for optional garnish
Preheat the oven to 350 degrees.
Mix together the dry ingredients, set aside. Pour the pineapple, pineapple juice, oil, sugar, lemon zest, and lemon juice over the shredded zucchini and stir together. Mix the dry ingredients into the zucchini mixture, then stir in poppy seeds.
Spray a tube or Bundt pan with Pam and toss with flour to coat. (Instead of a Bundt pan, Betty says use two 8×4 loaf pans or one 9×5 loaf pan). Pour the batter into the prepared pan and bake for 40-45 minutes. I didn’t make it in the loaves, but Betty recommends 50-60 minutes for the smaller sizes and 70 to 80 minutes for the larger size. The loaf times may vary for my version since it doesn’t have the eggs, so if you do it in a loaf pan start checking after 30 minutes. When it’s done the top should be domed and cracking in the center while the edges pull away from the sides. Check to see if a knife comes out clean. If the top is browning too much before the center is done, cover loosely with aluminum foil.
When the cake is cool, invert to unmold. Put the teaspoon of powdered sugar in a fine mesh strainer and gently tap over the bread to garnish.
Inspired by “Big Red” Betty Crocker cookbook.
Read the blog post where this recipe originally appeared: Vegan Zucchini Bread Recipe