Zuchini Bread

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Recipe submitted by HegerIC@aol.com

Zuchini Bread

Ingredients (use vegan versions):

2 cups grated zucchini
Ener-G Egg Replacer equivalent of 3 eggs
3/4 cup applesauce
1 cup Sucanat (or refined sugar)
2 teaspoons pure vanilla extract
3 cups unbleached all purpose flour
1 tablespoon baking soda
1 tablespoon cinnamon
2 teaspoons nutmeg
1 teaspoon baking powder

Directions:

Preheat oven to 350. Stir first five ingredients together. Add dry ingredients and stir well. Pour batter into 8 1/2 by 4 1/2 nonstick baking pan. Bake for 50-60 minutes.

im having a ball finding theses recipes- this one looks great AND its just in time-- friends have just given me zucchini from their garden, and I'm expecting some of my own. Thanks.

Archived comment by: kelly

This recipe is great. It was my first successful baking, using Ener-G egg substitute. I made 8 mini loaves with this recipe. They are not too sweet and perfect with breakfast. Thanks.

Archived comment by: lori

this is my first time baking for a year so wish me luck!

Archived comment by: buffy

I've looked at many zucchini vegan bread recipes that would be good for small kids. This one looks pretty wholesome. It uses about 1/2 the vegan sugar, and subs apple sauce for oil

Archived comment by: debbie Archived comment by: darla

mmmmmmmmmmmm this recipe is great, i love it! I am for sure going to share thei recipe with family and friends.

Archived comment by: lindsay

not a bad recipe at all i made muffins instead of vegan bread lost my loaf pan and the house devoured them

Archived comment by: adam

yummmm....

I used about 5 tablespoons water with 5 teaspoons soy flour (mixed together before added)

Archived comment by: ibisPibis

I added 3/4 c of raisins soaked in brandy and this overflowed my pan by a lot. I used exactly the size called for. Also it took about 15 minutes longer to cook. OTOH, it was delicious

Archived comment by: farprof

I didn't have egg replacer so I used 2 mashed bananas instead. Turned out great and isn't too sweet.

Archived comment by: gschrom27

Excellent recipe even though I substituted honey as sweetener and instead of the third cup of flour, added a mixture of bran & flax meal. Thanks for sharing.

Recipe submitted patbyPA

are you certain it is a TABLEspoon of baking soda? because that seemed like way too much and had an aftertaste of it. i switched up the recipe a second time : i halved the recipe, using 1.5 bananas instead of eggs, 1/4c +2Tblsp brown rice syrup and 1/4c turbinado sugar, added raisins and flaxseed, and reduced the halved Tblsp of baking soda to 1tsp+ a pinch. they didn't come out with the aftertaste the second time around. Good recipe, still

Archived comment by: sucralose

This bread was really good but I noticed it was really dense. I tried baking it 2x and each time I've had to bake it longer because the center wasn't completely cooked.. ended up cooking for around 75-85 mins. What am I doing wrong?

Archived comment by: attrition

This was SO good! I just finishe'd the last piece. Its also good toasted with butter! I had to bake it an extra 20 minutes though. And next time I'm going to cut the cinnamon and nutmeg in half. But otherwise it was great!

Archived comment by: endlessavocado

this came out amazing, smelled a little bit like acetone... but tasted great. one and a half smashed bananas work perfectly as egg replacer.

Archived comment by: kayti

I made a double batch of this recipe and used 3 large bananas (in place of 6 eggs), but I kept everything else the same as stated in the recipe. My version came out quite well. It seemed slightly chewy, but it was good enough for my 4 kids. They liked it.

Archived comment by: coolchalk

This recipe is wonderful and so so tasty. Perfect for a fat free bread, and much much better than any with oil or margarine used. Terrific flavour.

Archived comment by: yakksoho

But I might add you spelled zucchini wrong.

Archived comment by: yakksoho

this bread would have been great except it tastes too much like that ener-g egg replacer. it has a baking soda taste. i hate that. also i added fresh alfalfa sprouts and ground lentil sprouts. that was a good idea. adds a lot to the bread.

Archived comment by: kaitebrown


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ralst

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Re: Zuchini Bread

« Reply #1 on: September 24, 2006, 09:46:10 PM »

My first batch was with Ener-G Egg replacer and less baking soda than the recipe called for. It still smelled like baking soda and wouldn't actually cook in the middle, so the outside was crisp and brown and the inside was gooey and gross. My second batch was with bananas instead of egg replacer powder mix and I made muffins instead of loaves. They turned out much better, but still lacked sufficient flavor. My boyfriend enjoyed them warmed up with margarine on them for breakfast.
All in all this was disapointing, but it is hard to bake vegan breads anyway.


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baypuppy

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Re: Zuchini Bread

« Reply #2 on: October 02, 2006, 07:25:44 PM »

i agree with ralst....this doesn't have much flavor and you can really taste the baking soda. i used flax for the eggs, i think next time i'll try bananas (those always taste good) and maybe consult betty crocker for some ideas as to spices to add because this is really bland even with all those spices. might also add about 2 tb or so of oil for some of that applesauce. i do like lowfat recipes but i think a little oil in this would improved the texture/flavor. mine also took about 1 hour 10 min to cook.


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fireve

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Hello there

Re: Zuchini Bread

« Reply #3 on: December 30, 2006, 11:24:07 PM »

I made my batch with bananas instead of EnerG egg replacer and made muffins instead of a loaf. The muffins had a hard time cooking in the middle and tasted and smelled of too much baking soda.


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hanna jade

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Re: Zuchini Bread

« Reply #4 on: January 05, 2007, 12:24:58 PM »

I made the recipe exactly as indicated. I'm a vegetarian (allergic to milk though) so I used eggs where egg substitute were called for.

The bread looked great, it took the full 60 minutes to cook for me.

The taste was bland to me. I won't be using this recipe again. It seemed like a good sandwhich bread to me, but not the kind of bread that I'd spread smart balance on and enjoy on it's own.


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RisingTide

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Zuchini Bread

« Reply #5 on: May 25, 2007, 04:40:44 PM »

I used 1.5 teaspoons of baking powder and no baking soda and it worked very well.


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TinaLynn

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Re: Zuchini Bread

« Reply #6 on: September 14, 2007, 02:45:38 AM »

This is the bomb of a recipe!!!


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Bluebry

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Re: Zuchini Bread

« Reply #7 on: July 03, 2008, 03:25:19 PM »

This was delicious! I used just 3 teaspoons of baking powder, no baking soda, and substituted apple sauce for some of the oil. That made it way too moist, but it was so good, we didn't care. We ate half the loaf before it had even finished cooling. Yum!


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TinaLynn

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Re: Zuchini Bread

« Reply #8 on: January 23, 2009, 07:58:46 PM »

I made this recipe but added a little oil and clover. It was sooooo good to eat raw, I felt like I was eating cookie dough. LOL
But it taste really good cooked of course. Enjoy the picture.


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amymylove

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Re: Zuchini Bread

« Reply #9 on: June 08, 2009, 01:52:31 AM »

Awesome! Yummy! First zucchini bread ever! Loved it topped with vegan butter <3 Thank u! Smitten


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