Very moist and the Sugar is not over powering!
Ingredients
- 2 cups Zucchini (grated)
- 3 Egg replacers
- 1 cup unbleached all-purpose Flour
- 1 cup Wheat pastry flour
- 1/2 Vegan butter (melted)
- 1/2 Olive oil
- 1 cup Cane sugar
- 1/2 tsp Sea salt
- 2 tsp Baking powder
- 1/4 tsp Baking soda
- 2 tsp Cinnamon
- 1 tsp Nutmeg
- 2 tsp Vanilla extract
- 1/2 cup Raisins (soak in hot water)
Directions
Preheat oven 325 degrees. Oil and flour a Loaf Pan, Soak raisins for 5 minutes.
In a bowl combine butter, oil, sugar, egg replacer, vanilla extract.
In a separate bowl mix together flour, salt, baking powder, baking soda, cinnamon, and nutmeg. Add to wet ingredients along with zucchini and raisins (drain water). Mix until combined.
Pour into loaf pan. Bake for 50-60 minutes, or until toothpick comes out clean.
You may want to squeeze the excess water out of the zucchini. I prefer to keep all the nutrients and moisture I can get, so I'm an "unsqueezer." I wanted a dessert that wasn't too sweet, so I reduced the sugar and added raisins.
Wish I had some walnuts but my sweet tooth couldn't wait for me to go to the store so I did without.
If you have any suggestions for things I can add to Zucchini Bread to give it that sweet taste with less sugar, please share.
PLEASE EXPLORE OTHER SOURCES TO ENRICH UNDERSTANDINGS OF NUTRIENTS
