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
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
2 ½ tsp baking powder
½ tsp baking soda
¼-1/2 tsp salt
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)
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.
Sprinkle the top with the pecans if using.
Bake for 45 minutes at 350 degrees F, rotating halfway through.
|In the oven|
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.