Oil-Free Zucchini Bread

Oil-Free Zucchini Bread
Makes: 10 slices
Total time: 1 hour
FODMAP Rating: medium

Looking for a delicious way to use up your summer zucchini? This Easy Vegan Zucchini Bread is the perfect solution! Moist, flavorful, and lightly sweetened, this plant-based treat is made with wholesome ingredients and is completely dairy-free and egg-free. Whether you enjoy it for breakfast, a snack, or dessert, this zucchini bread is sure to become a family favorite. It's simple to make, requires just one bowl, and is a great way to sneak in some veggies while indulging in a tasty treat. Perfect for sharing or enjoying all on your own!

Ingredients
1 ½ cups whole wheat flour
½ tsp. baking soda
½ tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon
¼ tsp. nutmeg
¾ cup unsweetened applesauce
½ cup brown sugar, packed
¼ cup maple syrup
1 flax egg
2 tsp. vanilla
1 cup grated zucchini (about 1 medium sized zucchini)

Instructions
1.Preheat your oven to 350 F˚
2. In a large mixing bowl, whisk all the dry ingredients together until everything is thoroughly combined.
3.In a separate mixing bowl, mix together all the wet ingredients until everything is well combined. Pour the wet ingredients into the dry ingredients and gently mix until everything “just” combined. 
4.Pour your batter into a loaf pan and bake for 45-50 minutes. Use a nonstick loaf pan, silicone loaf pan, or line a loaf pan with parchment paper. Baking time will depend on your appliance so be sure and pay attention to your zucchini bread. The bread is done when you can insert a toothpick or knife into the center and it comes out mostly clean with no raw or runny batter.
5.Remove the zucchini bread from the oven and allow to cool in the pan for 10-15 minutes. Then, remove the bread from the loaf pan and let it sit on a wire rack until it has completely cooled. If you don’t have a wire rack just use a cutting board.
6.Cover and store your leftovers for 3-4 days at room temperature.