Tofu-N-Sprouts
08-24-05, 06:09 PM
Easy Zucchini Bread
This recipe is suitable for a: vegetarian or vegan diet
Category: Breads
Ingredients:
-----------------------------------------------------
2 cups grated zucchini (I shred mine really fine)
En-ER-G Egg Replacer (or other brand, whatever you use)
equiv to 2 eggs
1/2 cup silken tofu mashed
2 cups sugar
1 1/2 teaspoons vinegar (sounds weird, but you won't taste it, it's essential to help baking soda work)
1/4 cup vegetable oil
3/4 cup applesauce or mashed banana
2 teaspoons real vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking powder
Instructions:
-----------------------------------------------------
Preheat oven to 350 degrees F (175 degrees C).
Grease 2 - 8x4 inch loaf pans.
Mix egg-replacer with water according to package directions (should be about 1/2 cup). Blend egg-replacer with tofu and oil in food processor or blender until smooth.
In a large mixing bowl, combine zucchini, applesauce, sugar, vinegar and vanilla extract. Add tofu mixture to zucchini and mix well.
In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.
Bake for 40 to 60 minutes.
Additional comments:
-----------------------------------------------------
This is a great recipe, and easy because you can adjust it according to what you have on hand.
Use less egg-replacer and more tofu, use all tofu (though it may be more heavy...).
Use all applesauce instead of oil (though it will be more crumbly).
Use banana instead of applesauce.
Use all whole wheat flour.
Add nuts or raisins or chocolate chips if you like. (I sometimes add chopped, dried apricots - YUM!!)
I've even used shredded carrots and apples instead of zucchini, sometimes I use 1 cup zucchini and 1 cup well drained bits of pineapple.
You can add a little more shredded zucchini too, though the bread will be more dense and heavy.
It makes great little muffins for my kids breakfasts too!
~~Have Fun~~
This bread freezes well, makes a nice gift, and ships great - it can stay out of the fridge, wrapped in plastic, just fine for a week.- I mail out zucchini bread all summer long to unsuspecting souls who haven't managed to hide from me and my baking skills yet.
Recipe source: This recipe is mine or I have altered it from its original version.
If you try this recipe please come back and leave a review!
This recipe is suitable for a: vegetarian or vegan diet
Category: Breads
Ingredients:
-----------------------------------------------------
2 cups grated zucchini (I shred mine really fine)
En-ER-G Egg Replacer (or other brand, whatever you use)
equiv to 2 eggs
1/2 cup silken tofu mashed
2 cups sugar
1 1/2 teaspoons vinegar (sounds weird, but you won't taste it, it's essential to help baking soda work)
1/4 cup vegetable oil
3/4 cup applesauce or mashed banana
2 teaspoons real vanilla extract
2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon baking powder
Instructions:
-----------------------------------------------------
Preheat oven to 350 degrees F (175 degrees C).
Grease 2 - 8x4 inch loaf pans.
Mix egg-replacer with water according to package directions (should be about 1/2 cup). Blend egg-replacer with tofu and oil in food processor or blender until smooth.
In a large mixing bowl, combine zucchini, applesauce, sugar, vinegar and vanilla extract. Add tofu mixture to zucchini and mix well.
In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.
Bake for 40 to 60 minutes.
Additional comments:
-----------------------------------------------------
This is a great recipe, and easy because you can adjust it according to what you have on hand.
Use less egg-replacer and more tofu, use all tofu (though it may be more heavy...).
Use all applesauce instead of oil (though it will be more crumbly).
Use banana instead of applesauce.
Use all whole wheat flour.
Add nuts or raisins or chocolate chips if you like. (I sometimes add chopped, dried apricots - YUM!!)
I've even used shredded carrots and apples instead of zucchini, sometimes I use 1 cup zucchini and 1 cup well drained bits of pineapple.
You can add a little more shredded zucchini too, though the bread will be more dense and heavy.
It makes great little muffins for my kids breakfasts too!
~~Have Fun~~
This bread freezes well, makes a nice gift, and ships great - it can stay out of the fridge, wrapped in plastic, just fine for a week.- I mail out zucchini bread all summer long to unsuspecting souls who haven't managed to hide from me and my baking skills yet.
Recipe source: This recipe is mine or I have altered it from its original version.
If you try this recipe please come back and leave a review!