Sunflower Zucchini Bread

I'm lucky enough to come upon zucchini in summer.  I love finding new uses for it.  Sure I've made many breads before but this vegan mix with sunflower seeds is one to keep in the rotation. 

I've subbed canola oil for sunflower oil and works great.  It's a moist flavorful almost cake like quick bread that freezes well and holds up to toasting and topping with sunbutter!

The book it's from I found browsing my local library; it's a great resource for some vegan inspiration.

Sunflower Zucchini Bread
Robin Robertson

​1/2 cup canola oil
1 cup sugar
2 cups grated zucchini, squeezed dry
1/4 cup soy milk
1 teaspoon pure vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup sunflower seeds

​1. Preheat the oven to 350 degrees.  Lightly oil a 9" loaf pan and set aside.

2. In a large bowl, combine the oil, sugar, zucchini, soy milk and vanilla.

3. In a separate bowl, combine the flour, baking powder, cinnamon and salt.  Stir the wet mixture into the dry mixture until well blended.  Quickly fold in the sunflower seeds, mixing well.

4. Transfer the batter to the prepared pan.  Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, 50-55 minutes.  During the last 10 minutes of baking time, cover the loaf loosely with foil to prevent the top from getting too dark.  Cool on a wire rack for 30 minutes.
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