Auntie Mae's Zucchini Bread (vegan)

Soft and Moist Zucchini Bread Filled with Macadamia Nuts and Chocolate Chips

Ingredients

1 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 ¼ cup shredded zucchini

3/4 cup sugar

1/2 cup unsweetened vegan cashew yogurt (or your choice of yogurt)

1/2 cup vegetable oil

1 teaspoon pure vanilla extract

1 tsp cinnamon

⅔ cup chocolate chips (optional)

⅔ cup macadamia nuts, chopped and roasted (optional)

Procedures

Preheat the oven to 350 and line and grease a 9x5 inch loaf pan with canola oil and parchment paper.

In a medium mixing bowl sift the flour, cinnamon, baking soda and salt and set aside. In a large bowl combine the sugar, yogurt, oil, and vanilla extract. Whisk together until smooth and well combined. Dump in the zucchini and fold in until evenly dispersed.

Next, add the dry ingredients to the wet ingredients and whisk until completely combined (be careful not to over mix). Optional: Dump the chocolate chips and macadamia nuts into the batter and gently fold in.

Pour the batter into the greased and lined loaf pan and evenly spread it out with an offset spatula or knife. Optional: Sprinkle the top of the batter with some extra macadamia nuts and chocolate chips for presentation. Place the pan into the oven and bake for an 1 hour to 1 hour and 10 minutes or until fully baked. The outside should be well browned, but not brunt.

Once the loaf is done baking, remove it from the oven and place it into a cooling rack to completely cool. Let cool for at least half an hour or until fully cooled before cutting and serving. Best eaten fresh within the next 3 days and keep in the fridge to keep fresh.