Happy Herbivore Blog

July 31, 2008

Whole Wheat, Fat-Free Vegan Zucchini Bread Recipe

After I posted the zucchini sticks recipe, some readers thanked me, saying their gardens have yielded a plenty and they were looking for ways to use it all up... so here is another recipe for all that wonderful summer harvest! zuccbread1.JPG

Zucchini Bread - yields 1 loaf

1 1/2 cups sifted whole wheat flour or spelt (or other flour)

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp salt

1 flax egg (or other substitute)

1/2 cup light brown sugar

5 heaping tbsp unsweetened applesauce

1 tsp lemon juice

1 tsp vanilla extract

up to 4 tbsp water

2 small zucchinis shreaded (1 1/2 cups)

1/2 cup unsweetened dried fruit - optional (such as raisins, wild blueberries, cranberries) 1/2 cup chopped nuts - optional rolled oats - optional topping

Directions: 1. Preheat 350 F 2. sift flour, baking powder, spices and salt together 3. make "egg" 4. add sugar, applesauce, lemon juice, vanilla and 2 tbsp water; whisk until combined 5. pour wet into dry but do not mix 6. add zucchini and optional dried fruit and/or nuts 7. stir until just combined 8. (if it's still dry, add another 2 tbsp of water) 9. transfer mixture to a greased bread pan 10. sprinkle oats on top if desired (a little extra sugar too if desired) 11. bake 40-50 minutes, until a tooth pick comes out clean Note: you can also do 3/4 cup shredded carrots and 3/4 shredded zucchini You can also make muffins using this recipe, but the bake time will be much less, approx. 12-17 minutes

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