Summer just wouldn't be complete without me whipping up some Zucchini Bread made with homegrown zucchini! Here's my favorite favorite favorite new recipe that I came up with earlier this week...it is even more perfect slathered with Earth Balance and drizzled with a little agave nectar! Makes a great breakfast with a big glass of soymilk and a mug of strong black coffee! I think you'll love it, too. Vegan Zucchini Bread (makes 1 loaf)
2 1/2 cups whole wheat pastry flour
1 Tbs baking powder
1 1/2 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
1/4 tsp nutmeg
Egg Replacer for 1 egg
1/2 cup canola oil
1/2 cup applesauce, unsweetened
1/2 cup sugar
3 cups zucchini, shredded
1 Tbs apple cider vinegar
1/2 cup chopped nuts, such as almonds or walnuts
1/2 cup raisins, optional
Preheat oven to 350 F. Lightly grease a loaf pan and set aside.
In a large bowl, sift together the dry ingredients and stir to combine. Create a well in the center of the dry mix and add in the egg replacer, applesauce, oil, and sugar. Stir until just combined, being sure to not over mix the batter. Fold in shredded zucchini, nuts, and raisins, if using. Pour into prepared loaf pan and spread to make an even layer. Sprinkle the top with more chopped nuts. Bake for 1 hour, until an inserted toothpick comes out clean, and top has begun to brown. Remove from oven and let cool for another hour or two before transferring to a cooling rack. Serve!
I have to give a holla to my friend, Gabi, who gave me the homegrown zucchini for this loaf! Local zucchini is the best, folks! Cherish it while we still got it!