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Zuchini Bread

What you need: 

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

What you do: 

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.

Preparation Time: 
Cooking Time: 
Recipe Category: 


I made this for my vegan housemates (and my egg-allergic self!) as muffins with white/whole wheat flour.  I greased the muffin tin with Earth Balance to make them easier to remove.  My first muffins ever!!!

They came out really well and only needed to bake about 40 minutes.  Next time I would use white flour as suggested by the recipe and also add some raisins.


I replaced the white flour with whole spelt and it was marvelous, cant wait to make it again. I also agree with the poster above, eating the batter raw was yummy to :)


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


:D 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. 


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!


This is the bomb of a recipe!!!


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


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.


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.


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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