This recipe makes a really moist and fluffy vegan zucchini bread with a vanilla kick.

Preparation time is about 20 minutes and cooking time is 75 minutes.

ingredients

• 1 1/2 cups Zucchini (approximately 2 grated zucchinis)
• 3/4 cup Macadamia nut milk
• 2 cups All-purpose flour
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1/2 cup of Milkadamia buttery spread or other non-dairy butter substitute
• 1.5 tsp Vanilla extract
• 1 cup White cane sugar
• 1 tbsp Lime juice 
• 3/4 cup Avocado oil
• 1/2 cup pistachios

First combine the dry ingredients together in a large bowl.  Then in a medium sized bowl, mix together the wet ingredients and the zucchini. Pour the wet ingredients into the dry until completely mixed.

Fill the batter into a bread pan and put in the oven at 350 degrees for 70 to 80 minutes. The bread should appear slightly browned on the outside when ready, like in the photo.

Now it’s time for plant-based frosting. 

FROSTING

• 1 cup room temperature Milkadamia Salted Buttery spread or other vegan butter
• 3 cups powdered sugar
• 2 teaspoons macadamia nut milk, other nut milk
• 3/4 teaspoon pure vanilla extract

Make sure your frosting ingredients are room temperature. 

Place all ingredients with 1/2 of the powdered sugar in a large bowl and combine together with a mixer. Then add the rest of the powdered sugar and mix until you have a normal frosting consistency.  Now frost away. 

Finally, I like to add crushed pistachios on top of the bread. It really compliments the zucchini, lime, and frosting. 

Enjoy. 🙂