Hiding vegetables in plain sight has been a national pastime as far back as we can remember, and zucchini bread may very well be the granddaddy of this game. For good reason though, it’s delicious! This version is made without eggs or dairy, but packed with a few surprised, fiber, and extra nutrition! Everyone will love this healthier vegan zucchini bread recipe because of it’s fluffy texture and unique spice blend. It’s a keeper!
Preheat the oven to 350° F. Spray a 9×5 loaf pan with non-stick spray and set aside (alternatively, you may line the pan with oiled parchment).
Using a handheld grater or the shredding attachment of your food processor, shred your zucchini and set aside.
In a mixing bowl, whisk together sugars with Cashewmilk Yogurt and olive oil.
In a separate bowl combine flours, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and half of the sesame seeds.
Transfer batter into prepared loaf pan, sprinkle with the remaining seeds, and bake for 50-70 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.
Bread may be stored in an airtight container at room temperature for 3 days. Spread generously with Forager Project Buttery Spread.