Vegan Zucchini Mini-Loaves

I just wanted an excuse to use my mini-loaf pan :) This recipe is sooo good! They come kind of dense but very moist, which makes it good for breakfast because it keeps you full. I highly recommend it!

1-1/2 cups all-purpose flour

1 tablespoon flaxseeds

1/2 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon baking powder

1/4 teaspoon cornstarch

1/2 cup unsweetened applesauce

1/2 cup white sugar

1/2 cup packed brown sugar

1/4 cup and 2 tablespoons vegetable oil

1 teaspoon vanilla extract

1-1/4 cups shredded zucchini

Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9x5 inch loaf pan or an 8-section mini-loaf pan. Sift and whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a medium bowl until evenly blended; set aside.

Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a large bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Spread the batter in the large loaf pan or divide the batter evenly into the 8 mini-loaf sections.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.