Zucchini bread

Zucchini bread



  • soy margarine - 2/3 c
  • eggs Energ Egg Replacer - 4 item
  • shredded zucchini - 3 c
  • baking powder Rumford
  • ground cinnamon - 1 tsp
  • raisins - 2/3 c
  • vanilla alcohol free - 2 tsp
  • dry sweetener dehydrated cane juice or fructose
  • unbleached flour
  • sea salt optional
  • coarsely chopped nuts - 2/3 c
  • water - 2/3 c

How to make zucchini bread:

Preheat oven to 350°. Grease bottoms only of loaf pans, 9 x 9 x 3-inch, or 3 loaf pans, 8 1/2 x 4 1/2-inches. Mix soy margarine and dry sweetener in large bowl. Add eggs, zucchini and water. Blend in flour, baking powder and cinnamon. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean or about 60 to 70 minutes; cool slightly. Loosen sides of loaves from pans. Cool completely before slicing.

To store, wrap and refrigerate no longer than 10 days. Serves as a dessert.

Recipe categories: Breads, Quick breads, Sweet.

Zucchini bread
Average rating: 4 of 5, total votes: 9
Cook. Time: PT45M
Total Time: PT45M

Cause of complaint:

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