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Hello everyone… I first want to thank Alicia for trusting me with her blog and for her wonderful introduction. As she mentioned I bake vegan desserts and I hope you all feel like trying something new. This first recipe is for Zucchini bread, it is so easy and absolutely delicious; it never lasts for more than 2 days in my house. There isn’t a lot of sugar in the bread, so it’s perfect as dessert (just add some chocolate chips), a snack, or warmed up with some Earth Balance butter for breakfast. Keep Reading for the recipe….

 

 

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1 ½ cups flour
2 tsp baking powder
¼ tsp salt
1 ½ tsp cinnamon
Egg replacer (to equal 1 egg)
½ cup sugar
1/3 cup oil (Canola is best, but you can you a mild Olive oil if you have to)
1 tsp vinegar (Apple cider)
1 tsp vanilla
1 ½ cups zucchini, grated
½ cup raisins
½ cup nuts (I like using walnuts)
**You may need to add up to ¼cup water if it’s too dry, but be careful not to add to much. Do a few tablespoons at a time.

(1) Get everything together before you start, preheat the oven to 350 degrees, and oil the loaf pan

(2) Sift the flour, baking powder, salt, and cinnamon in a large bowl (if you don’t have a sifter, use a strainer that has really small holes)

(3) Add the egg replacer, sweetener, oil, vinegar, and vanilla and mix in. Then add zucchini, raisins, and nuts. Mix gently until it is “just mixed”. Add water if the dough seems too dry, but remember not too much. Just do a tablespoon at a time. 

 

(4) Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. Use a knife to see if it’s done. Once out of the oven let it cool for about 10 minutes before slicing.

(5) ENJOY!

If you want more tasty recipes like this one, visit your local library and check out HOW IT ALL VEGAN! It is my favorite cookbook.

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