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
3 c whole wheat pastry flour
1 tsp baking soda
1 tsp baking powder
1 c Sucanat (unrefined brown sugar)
1 tsp cinnamon
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).