Vegan Zucchini Bread

Preheat oven to 350 F and spray and flour an 8×4-inch loaf pan. Set aside.

In a large bowl whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and allspice.

In a smaller bowl whisk together the flax meal, soy milk, oil, applesauce, sugars, vanilla extract, and almond extract. Fold the shredded zucchini into the wet mixture.

Pour the wet mixture into the dry mixture and fold together with a rubber spatula just until combined.
Pour the batter into the prepared 8×4 loaf pan.

Bake for 60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven.

Let the bread cool in the pan for 15 minutes before removing it and letting it cool on a wire rack.

This recipe was adapted from Joy the Baker.