I drink wine sometimes.

Vegan Zucchini Bread

May 19th, 2008

I’ve been experimenting with zucchini bread for the last couple of weekends, hoping to trade baked goods for massage services with another derby girl who is a super strict vegetarian (ie. no eggs). The results came out really well.

1c. sugar
1.5c. unsweetened apple sauce
1c. vegetable oil (I subbed in some olive oil when I ran out… it seemed fine)
3tsp. vanilla
3c. + 2tbsp flour
1tsp. baking soda
1tsp. baking powder
3tsp. cinnamon
2c. (or whatever you have on hand) zucchini grated
1/4c. water if necessary

Mix first 4 ingredients together in a large bowl with a hand mixer. Sift together dry ingredients into a smaller bowl. Add dry to wet while mixing, I would add about a cup or so at a time. At this point, the dough is going to seem a little dry, don’t worry! Add your zucchini in, which will add some moisture, especially if you grate it right over the bowl. If your dough is still really sticky, add in the water a little bit at a time.

Bake at 375 for 40-50 minutes.

Notes: When I made this recipe with eggs, I used 3 eggs instead of the applesauce and two cups of sugar, baking for a full hour at 375. It was way too sweet and a little drier. I really liked the texture better with the applesauce. The next time I make this, I’ll try 1c. applesauce and 2 eggs, keeping the sugar where it is.

Tags: baking, recipe, vegan, zucchini

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