Zucchini Bread

"This sweet, summer squash loaf makes an equally good impression as a light, healthy snack or a sensible dessert. (This recipe is from the cookbook "How It All Vegan.")"
 
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Ready In:
1hr 5mins
Ingredients:
13
Yields:
1 loaf
Serves:
10
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ingredients

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directions

  • Preheat oven to 350 degrees F.
  • In a large bowl, sift together the flour, baking powder, salt, and cinnamon.
  • Add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix.
  • Stir in the zucchini, raisins, and nuts and mix together gently until just mixed.
  • Add a little water if the dough seems too dry.
  • Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes.
  • Test with a knife to see if done.
  • Cool for 10 minutes before slicing and serving.

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Reviews

  1. Yummy. I added buttermilk instead of water because it was going to be thrown out soon. I would make this recipe again :)
     
  2. Great flavor and texture, a little drier than I'm used to but still very good. I reduced the sugar to 1/3 cup and replace 1 cup of flour with whole wheat.
     
  3. My family and friends gave this one a thumbs up. I have searched far and wide for a great zucchini bread recipe, and found it here.
     
  4. Needed to use up some squash from the garden and was so glad to find a vegan recipe for it ! Thanks !
     
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Tweaks

  1. Great flavor and texture, a little drier than I'm used to but still very good. I reduced the sugar to 1/3 cup and replace 1 cup of flour with whole wheat.
     

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