At any rate I usually leave with a couple of unique but inexpensive ornaments and a craving for the traditional treats I've been seeing and smelling all day, in particular the little loafs of various holiday breads lined up in a row.
So I decided to make my own vegan version of my favorite, zucchini bread.
Vegan Zucchini Bread |
Vegan Whole Wheat Zucchini Bread
Dry ingredients:
2 cups whole wheat pastry flour
¼-1/2 cup oat bran
¾-1 cup sugar or sweetener
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
dash cardamom
2 ½ tsp baking powder
½ tsp baking soda
¼-1/2 tsp salt
Wet Ingredients:
½ cup applesauce
1/3 cup oil
1 tsp vanilla
¼ tsp almond extract
2/3 cup soy milk
2 cups shredded zucchini
Chopped pecans (optional)
Directions:
Shred your zucchini using either the top disk of a food processor or a box grater.
Mix the dry ingredients together. (Use the higher amount of bran
if making the sugar free version to improve the texture)
Stir together the wet ingredients.
Mixing the batter |
Combine dry and wet mixes together
and stir in the zucchini, taking care not to over-mix.
In the loaf pan |
Pour batter into two
parchment lined 7 by 3 inch loaf pans.
Pecan-topped version |
Sprinkle the top with the pecans if using.
Bake for 45 minutes at 350 degrees F,
rotating halfway through.
In the oven |
Variations:
Dried fruits such as raisins or dried cranberries can be mixed in with the batter. So can nuts, shredded coconut or chocolate chips
Other dessert-friendly shredded vegetables, such as carrots, sweet potatoes, or beets, can be substituted for the zucchini. So can shredded apples or pears.
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