Vegan Zucchini Bread

Ingredients

• 3/4 cup granulated sugar
• 1 1/2 heaping cups shredded zucchini
• 1/2 cup brown sugar
• 1 cup Forager Project® Vanilla Cashewmilk Yogurt
• 1 cup olive oil
• 1 cup all-purpose flour
• 1 cup spelt flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon cardamom
• 1/4 cup toasted sesame seeds
• Forager Project Butter

Prep

Preheat the oven to 350° F. Spray a 9×5 loaf pan with non-stick spray and set aside.

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 50-60 minutes, until a toothpick inserted in the middle comes out clean. Let bread cool for 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.

Zucchini bread may be stored in an airtight container at room temperature for 3 days. Spread generously with Frager Project Buttery Spread.

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