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vegan zuchinni bread

To Monique Cloutier:

I realize this wasn't the subject of your message, but I noticed you said you 
don't make zuchinni bread anymore because you're vegan.  I personally don't 
know how I could make it through zuchinni season without my homemade vegan 
zuchinni bread, so I thought I'd share the recipe so you don't have to go 
without something you enjoy.  This is slightly adapted from the June '94 
Vegetarian Times:

Zuchinni Bread

3 c whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1 c Sucanat (unrefined brown sugar)
1 tsp cinnamon
Pinch nutmeg
3/4 c raisins
1/2 c chopped pecans or walnuts (opt.)
1 T Egg Replacer mixed with 4 T water
1 tsp vanilla extract
1 c soymilk or rice milk
1/2 c applesauce
2 c grated zucchini (3 or 4 small)

Preheat oven to 325.  In a large mixing bowl, combine dry ingredients.  Add 
raisins, and nuts if desired.  Make a well in center.
	In a separate bowl, lightly beat Egg Replacer.  Stir in vanilla, soymilk and 
applesauce.  Fold in zucchini.
	Add wet ingredients to dry ingredients; stir just until well blended.  Pour 
batter into oiled 9-by-5-by-3" loaf pan.  Bake for 60-70 mins, or until tester 
inserted in center comes out clean.  Cool 10 mins in pan.  Invert onto serving 
plate; cool completely before slicing.  Makes 16 slices.
NOTE:  I do not bake this, or most, quick breads in loaf pans, but in regular 
shallow glass pans.  This cuts down the cooking time, and I also find they 
cook more thoroughly and reliably.  If baking in a shallow pan, bake at 350 
for about 25 minutes.  

>Thanks for all the recipes for veggies lately. The zucchini crust for pizza
>that Mary Jane posted sounds quite interesting and came at a time when I
>wonder what to do with the overabondance of some of the veggies from my farm
>co-op, especially the zucchinis, since I don't bake zucchini bread anymore
>(I've gone vegan).