Tuesday, August 3, 2010

Vegan Zucchini Bread - You'll never guess it's vegan OR has zucchini!

This recipe is DY-NO-MITE and quite healthy. My son said "Mom! Gimme more of that cake!" this morning. Lovely.  He sounded like Cartman from South Park. It's THAT good. Yeah.

This recipe will make one loaf.

3/4 cup of all purpose flour

3/4 cup whole wheat flour

1/4 tsp salt

1 tsp baking soda
1 1/2 tsp cinnamon

Substitute for 2 eggs = 2 tbsp of ground flax seed combined with 6 tbsp of water

1/2 cup of butter substitute (I use Smart Balance)

1 cup of sugar

1 tsp vanilla extract

1 cup of grated zucchini

Optional - 1/2 cup of chopped walnuts or pecans

Preheat the oven to 325 degrees. Use baking spray and coat the inside of your loaf pan very well.

I'm all about easy and this works! Soooo, just combine all the dry ingredients together. Now, pile in all of the wet ingredients & zucchini. Use a hand mixer and combine on high until it forms a nice, thick batter. Pour into your sprayed loaf pan and bake for 1 hour. A toothpick should come out clean. Let cool for 10 minutes and remove from the pan and let it continue to cool for about an hour.

Wrap it up and keep it in the fridge if it will take you more than a couple days to eat it. Mine never lasts that long.

Warm, cinnamony, moist, sweet....Oh yeah. It's heaven.  I don't even feel guilty about eating 2 pieces since it's pretty darned healthy.

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