Vegan zucchini bread for a sweet seasonal treat on Meatless Monday
There are so many monster zucchini ready to harvest in our garden that we're planning to make zucchini bread. A lot of it. And take it to friends and coworkers. And probably complete strangers. This vegan recipe (adapted for mile-high altitude from The Joy of Vegan Baking) is moist and delicious. And the sugar and oil it it ensures that it'll never be mistaken for health food -- and that people will actually eat it.
See also: - Vegan pancakes for a fast and delicious breakfast on Meatless Monday - Chocolate-chip vegan scones for a breakfast treat on Meatless Monday - Vegan banana walnut muffins for breakfast on Meatless Monday
You will need: 2 cups grated zucchini (about 1/4 to 1/3 of that behemoth in the photo; it measures out to about 240 grams) 3 tablespoons egg replacement powder (or equivalent of 3 eggs) 9 tablespoons water 1 cup oil (or 1/2 cup oil and 1/2 cup unsweetened applesauce) 1 tablespoon distilled white vinegar 2 cups sugar 2 teaspoons vanilla extract 3 1/2 cups flour 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 teaspoon salt Splash of non-dairy milk (coconut is preferable)
We highly recommend a food processor (with a grating attachment) for this recipe so that you don't give up before you even finish grating the zucchini!
1. Preheat the oven to 325 degrees F. Lightly grease two loaf pans (or spray with cooking spray).
2. Grate the zucchini, ideally in a food processor.
3. Measure the tablespoons of egg replacer and water into a small bowl and whisk together thoroughly, until creamy.
Put the oil (or oil and applesauce) in a large bowl.
Add the sugar and vinegar and mix thoroughly.
Add the egg replacer.
Stir it in.
Add the grated zucchini and the vanilla extract.
Mix the zucchini into the wet ingredients.
4. Place the flour, cinnamon, nutmeg, baking soda, baking powder and salt in a medium bowl.
Whisk together until thoroughly mixed.
5. Fold the dry ingredients into the wet ingredients.
Add a splash of soy or coconut milk to compensate for the extra flour (added for altitude accommodation).
Mix everything until just blended.
Spread into the loaf pans (you can also use two muffin tins). Bake for 55 to 65 minutes (25 to 30 minutes for muffins). A toothpick inserted into the middle should come out clean.
Let the bread cool in the loaf pan for ten minutes or so before loosening with a knife and removing.
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