Sweet Cinnamony Zucchini Bread

August 18th, 2008 7:25 pm by Kelly Garbato

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

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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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3 Responses to “Sweet Cinnamony Zucchini Bread”

  1. Zucchini Bread for Two » V for Vegan: easyVegan.info Says:

    [...] is a slight reworking of my go-to zucchini bread recipe, which I shared many years ago. (In internet time, that means three!) Since the recipe makes two [...]

  2. VeganMoFo, Day 7: Sweet Strawberry Applesauce Bread (!) » V for Vegan: easyVegan.info Says:

    [...] fully cooked at 350 degrees – so I recommend splitting it into two smaller loaves à la my Sweet Cinnamony Zucchini Bread [...]

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