Sweet Cinnamony Zucchini Bread
August 18th, 2008 7:26 pm by Kelly GarbatoMy 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.
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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
August 18th, 2008 at 11:53 pm
Kelly,
You want to run deplete you Zuchni supply try this dish.
get 4-5 medium size zuchinni.
rinse them off pat dry, cut ends off.
take a vegetable peeler or mandolin and take long strips of zucchini down to the seeds/core. The cores and seeds are too moist for this preparation.
you should have a nice pile of long thin strips of zuchini like noodles. Include skins. (throwing in some yellow squash adds color)
saute in pan with olive oil, garlic, red pepper flakes if you like a little heat. Slivers of red bell pepper add color and sweetness. For non vegans, a little parm cheese really cuts nicely. Salt & pepper to taste.
August 19th, 2008 at 2:42 pm
Thanks Josh, that sounds good. Bet it’d also work well with spaghetti squash, which should be ripe for the picking soon.
Incidentally, there are a few vegan versions of parm we can use, too. Shane likes the one by Soymage, but I’m not sold on it. Probably because I’ve never had the “real” stuff. *Shrug*
January 10th, 2009 at 5:18 pm
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