Zucchini bread has arrived! I’m so excited about this recipe. I love zucchini bread, but my old recipe was absolutely loaded with oil and sugar. So I removed as much as I could without turning my beloved zucchini bread into cardboard.
Success!
Recipe:
yields 1 loaf; serves 8
2 C whole wheat pastry flour
2 t baking powder
1 t baking soda
1 t salt
1 T ground cinnamon
1/2 t ground nutmeg
pinch of cardamom
2 large zucchini, shredded (you want 2 heaping cups shredded)
Ener-g egg replacer (3 eggs’ worth)(I think the Bob’s Red Mill works the same too)
3/4 C raw sugar
1/4 C canola oil
2 t vanilla extract
Preheat oven to 350.
Sift first six ingredients together and set aside.
Shred zucchini into a large bowl. Add sugar, egg replacer, oil, and extract. Then add dry ingredients and stir until just combined. Pour into a greased loaf pan.
Bake for about 35-40 minutes, until the top is golden brown and crunchy but loaf is cooked through.
My favorite way to eat zucchini bread is for breakfast – toasted and with a little vegan cream cheese.
A slather of my basil berry jam goes well too!
Nutrition facts per serving (1/8th of loaf): Calories: 267; Calories from Fat: 68; Total Fat: 7.5g; Saturated Fat: 0.6g; Cholesterol: 0mg; Sodium: 460mg; Total Carbohydrates: 45.0g; Dietary Fiber: 4.4g; Sugars: 20.3g; Protein: 4.0g
For a printable version, click here.
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