Vegan Cranberry Zucchini Bread

 

I was feeling in the mood for a little holiday baking already. I haven’t made cranberry bread in years. It just sounded so good.

I have made the usual cranberry orange many times but I wanted to try something new. So I threw this together and it turned out great. It will be added to the list of favorites.

• 1/2 Cup Coconut Oil
• 1 Cup Sugar
• 1/2 Cup Apple Sauce
• 1 tsp. Vanilla
• 1/2 Cup Almond or Coconut Milk
• 1 T. Vinegar
• 1/2 tsp. Salt
• 1 tsp. Baking Powder
• 1 tsp. Baking Soda
• 1 Cup Flour
• 1 Cup Almond Flour

or 2 cups flour of your choice

• 1 1/2 Cups Fresh Cranberries
• 1 Cup Grated Zucchini
• 1 tsp. Cinnamon
• 1/4 tsp. Nutmeg
• 1/2 Cup Nuts (optional)

First in a cup add the vinegar to the almond milk and set aside. In a bowl mix the coconut oil and sugar. Then add the applesauce and stir until well mixed. Stir in the vanilla. Combine the flour, salt, baking powder, cinnamon and nutmeg. Add the flour mixture to the applesauce mixture and stir until well blended. Stir the baking soda into the almond milk you set aside. It will foam up some. Stir the milk into the flour mixture and stir well. Last add the zucchini and cranberries.

Pour into floured loaf pans. Bake at 350 degrees for about an hour. ( makes one large loaf or two small )