Vegan Zucchini Bread

The temperature is dropping, the holidays are here, and it’s time to get cozy with a warm piece of deliciously moist zucchini bread. As you guys know by now, I’m always on a mission to make foods that are vegan for my husband, but I definitely don’t want them to taste any different than the original. I tired a few versions to get this recipe right and believe it or not - the best one ended up being oil free, plus it’s packed with the PB2 Performance - Peanut Protein (Dutch Cocoa) Powder.

Todays blog post is amazingly sponsored by PB2 who I’ve had to absolute honor of working with since 2017! See other recipes I’ve made with them here, here, here, and here.

VEGAN ZUCCHINI BREAD

[ INGREDIENTS: ]

• 1 Zucchini (yields 1 cup), grated on smallest setting & ever so lightly squeeze the excess liquid out

• 1/2 cup Unsweetened Apple Sauce (if you don’t have apple sauce, 1/2c canola/vegetable oil also works)

• 2 teaspoons Pure Vanilla Extract

• 1 tablespoon Flaxseed Meal mixed with 3 tablespoons of water. Mix together and let sit for 5 minutes before adding. (This is your egg replacer and it’s my go-to in baking)

• 1/2 cup Vegan Sour Cream

• 3/4 cup PB2 Performance - Peanut Protein (Dutch Cocoa) Powder

• 1 cup Coconut Sugar (if you don’t have coconut sugar, 1/2c brown sugar and 1/2c regular granulated sugar is delicious as well)

• 1 1/2 cups All Purpose Flour

• 1/2 teaspoon Baking Soda

• 1/2 teaspoon Baking Powder

• 1/2 teaspoon Salt

• 1 teaspoon Cinnamon

• 1/2 teaspoon Nutmeg

• 1 cup Vegan Chocolate Chips

[ INSTRUCTIONS: ]

1. Preheat oven to 350 degrees. Grease loaf pan and add parchment paper for easy removable at the end.

2. Make flax egg by combining 1 tablespoon of Flaxseed Meal with 3 tablespoons on water. Stir together and set aside for about 5 minutes.

3. Wash zucchini and grate. I used a box grater on the smallest setting. Ever so lightly squeeze the excess water out with your hands - you still want it nice and wet though so barely do it.

4. Combine and mix all of the wet ingredients in one large bowl (shredded zucchini, unsweetened apple sauce, vanilla extract, flax egg, and sour cream.

5. Combine and mix all of the dry ingredients in a separate large bowl (PB2 Protein Powder, sugar, flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

6. Combine both mixed bowls together.

7. Fold in vegan chocolate chips.

8. Pour batter into greased loaf pan.

9. Bake in the middle oven rack for 45-55 minutes. I like my zucchini bread to be as soft as possible so I’m on team 45 minutes, but Zach likes the outside to be a little more done so he likes it at 55 minutes (of course this depends on how hot your oven cooks).

   Note: The toothpick method doesn’t work with this zucchini bread. I tried baking it until the toothpick came out clean and ended up at an hour with a wet toothpick before I gave up. That loaf ended up having too tough of an outside for my liking. 45 minutes is my ideal time. The entire loaf is soft and moist which is the goal!

10. Remove from oven and let loaf cool for about 30 minutes. As delicious as it is warm, it’s also AMAZING the next day. Enjoy!

If you guys make this, please tag me on IG because that makes my day! Also, if you have any questions or just want to say hey, please use the comments section or DM me on IG and I will always get back to you. Lastly, make sure you follow me on Instagram @MaeElizabethG as I post on there almost daily!

Have a great rest of your day!

Epic Overnight Oats - Vegan (Blueberry, PB2, cinnamon)

Hi guys! How are you? I hope you’re having an amazing day wherever you are!

This is my first blog post since being a married woman - woohoo! Will I ever get used to saying “my husband” or my new last name? Only time will tell!

Anyhoo! I am back with a new quick and easy plant-based breakfast recipe. This time I’ve teamed up with PB2 (who are wonderfully sponsoring todays post - you rock!) to use their new Performance Almond Protein Plant Powder. After a bit of testing with various ingredients and amounts of each, I came up with this delicioussss fall inspired overnight oats recipe that you have to try! It’s perfect for anyone on the go and is packed with 17g of protein!

This is now my ideal overnight oats breakfast. If you guys aren’t familiar with overnight oats (don’t worry my husband wasn’t either and thought it was weird that I was making cold oatmeal), but I promise you this is SO GOOD and now he is a believer. It’s a few simple ingredients that you toss into a jar, mix together, put on the lid, and put in the fridge overnight. The next morning you can add some extra milk if you want and you’re ready to go - it’s seriously that easy.

That face below is 100% a reflection of my feelings towards this food.

The Most Epic Overnight Oats:

Serving: 1

Ingredients:

• 1/2 cup unsweetened vanilla almond milk

• 1/2 cup old fashioned or “rolled” oats

• 2 tbsp (or use the container scoop, once and leveled) of PB2 Performance Almond Protein Plant Powder

• 1 tsp chia seeds

• 1 tbsp agave

• 1 pinch of cinnamon

• 3/4 cup fresh blueberries

Instructions:

1. In a mason jar or something similar, add almond milk, oats, PB2 Almond Protein Plant Powder, chai seeds, agave, and cinnamon.

2. Stir these ingredients until they are well combined and then stir in your blueberries.

3. Place the lid on your jar and pop it into the fridge overnight or for about 6+ hours.

4. The next morning you can eat exactly as is, or splash a bit of milk for a creamier texture - your choice!

5. Enjoy!

Nutrition Per One Serving:

Calories: 393 // Fat: 7g // Saturated Fat: 0g // Cholesterol: 0mg // Sodium: 67mg // Potassium: 35mg // Total Carbohydrates: 68g // Dietary Fiber: 8g // Sugar: 28g // Protein: 17g

If you guys make this, PLEASE tag me on IG because that will make my day! Also, if you have any questions or just want to say hey, please use the comments section and I will 100% write back. Also, make sure you follow me on Instagram @MaeElizabethG as I post on there almost every day. Bye and see you next time!

Bonus photo for all of you who love my dogs! Sweetpea says hi!