My garden is overflowing, so methinks it’s time for more zucchini recipes!

This dish doesn’t call for much zucchini, so it’s actually not all that helpful in tackling my zucchini overload. But…it’s yummy just the same, and I’m jonesing for some bread, so there ya go.

Sweet Cinnamony Zucchini Bread

Ingredients

2 cups grated zucchini
egg replacer for 3 eggs
1 cup oil
2 C. sugar
2 tsp. vanilla extract
3 cups flour
1 tsp. salt
1 Tbsp. baking soda
1 Tbsp. cinnamon
2 tsp. nutmeg
1 tsp. baking powder
3/4 cup raisins (optional)

Directions

1) Preheat oven to 350, oil 2 8.5×4.5 loaf pans

2) Mix zucchini, egg replacer, sugar, oil, and vanilla in a large bowl.

3) In another bowl, mix flour, salt, baking soda, cinnamon, nutmeg, and baking powder.

4) Gradually mix dry ingredients in with zucchini mixture. Stir well.

5) Pour batter into 2 pans, bake 40-60min. (Mine was nicely browned after 40 minutes, so keep an eye on it starting at 30 minutes!)

Serves: 2 loaves
Preparation time: 15 min.

Notes

As you can see, I omitted the raisins. (I am fussy, yo!) I did, however, add 1/2 cup of chocolate chips to the second loaf.

(Crossposted to.)

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Tagged: recipe recipes vegan veganism vegetarian vegetarianism bread zucchini zucchini bread cinnamon nutmeg sugar flour sweet bread chocolate chocolate chips flickr photos

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This entry was posted on Monday, August 18th, 2008 at 7:25 pm and is filed under Food & Recipes, Human. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.