Zucchini Bread with Topping
1 cup applesauce
1 cup vegetable oil
2 cups sweetener
2 cups grated zucchini
2 teaspoons vanilla extract
2 + 1/2 cups all-purpose flour
1 cup whole wheat flour
3 + 2 teaspoons cinnamon
1/4 teaspoon baking powder
1 teaspoon baking soda
1/2 cup chopped walnuts or pecans
1 cup brown sugar
2 tablespoons vegan butter substitute (I like Smart Balance Light)
Preheat oven to 325 degrees F.
In a large bowl combine applesauce, oil, sweetener, zucchini, and vanilla extract. In a medium bowl combine 2 cups all-purpose flour, whole wheat flour, 3 teaspoon cinnamon, baking powder, baking soda, and nuts. Add the "dry" ingredients to the "wet" ingredients and mix well. Divide the mix into two greased and floured bread pans.
For the topping, combine 1/2 cup flour, 2 teaspoon cinnamon, brown sugar, and butter substitute. Sprinkle on top of bread mixture in pans.
Bake for 65-75 minutes. Use the toothpick test to determine when the bread is done.
SO HOW'D IT GO?
Delicious Recipe. Simple. Wonderful!
I have tried some modifications...I think it works well with a little less applesauce (3/4 cup) and sometimes I add a handful of raisins and/or 1 tbsp ground flax seeds. You can also cut down on the oil and sugar if you want because the applesauce can do the trick there (I now use about 3/4 c oil and 1.5 c sugar).
well, I made two slight adjustments- I used only all-purpose flour (I didn't have any wheat) and I made jumbo muffins instead of loaves. I also halved the recipe (I only had one large zucchini) I baked them for about an hour and they came out perfectly. incredibly moist and not too sweet. the crumb topping is delicious; "better than coffee cake" to quote my omni brother. really easy to make, and except for the zucchini, I almost always have all the ingredients on hand. adding it to my recipe book now ;)b