Zucchini Bread
(from walowrey’s recipe box)
It’s spicy — there’s a lot of nutmeg and cinnamon — and it just has a great, warm flavor. It’s also got a great texture; it’s fluffy and moist with a nice crumb. It kind of just melts in your mouth. A slice of this is the perfect way to wake up in the morning.
The ingredients are also pretty darn wholesome, so if you’re looking to sneak in a few extra veggies onto a picky eater’s plate, this might be just what you’re looking for. If that’s the case, you should probably just call it “Spicy Awesome Bread.” Or if you’re looking to instill fear, Midwestern grandma-style, call it “Spicy Surprise Bread.”
Yield: 2 loaves
Source: Hell Yeah It's Vegan
Ingredients
- 6 tablespoons ground flax seeds whisked into 1/2 cup + 1 tablespoon warm water
- 1/2 cup organic oil
- 1/2 cup organic applesauce
- 2 cups turbinado sugar (or light brown sugar)
- 1 teaspoon organic vanilla
- 21/2 cups organic zucchini, grated and packed (approximately 3 medium-sized zucchini)
- 2 cups organic, all-purpose flour
- 1 cup organic whole wheat flour
- 1 teaspoon salt
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon organic cinnamon
- 2 teaspoon organic nutmeg
Directions
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Grease two loaf pans.
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Grate your zucchini.
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Make sure to pack it before measuring.
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Mix together flax seed mixture, oil, applesauce, sugar, and vanilla.
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Add zucchini; stir til combined.
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In a separate bowl, sift together remaining dry ingredients. Add to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine.
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If adding additional mix-ins, fold them in now.
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Divide batter between prepared pans.
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Bake at 350 degrees for approximately 45-50 minutes, or until knife inserted in center of loaf comes out clean.
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Let cool a few minutes before slicing.
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Feel free to add in a cup of chocolate chips or raisins; they really fit nicely here.
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If you want muffins instead, reduce baking time to 30-40 minutes.