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Vegan Zucchini Bread

The.Vegan.Zombie's picture
Ingredients
  Sugar 1 Cup (16 tbs)
  Vanilla extract 1⁄2 Tablespoon
  Hot almond milk 2 Tablespoon, soy milk
  Zuchinni 1 Cup (16 tbs), grated
  Tofu 1⁄2 Packet
  All purpose unbleached flour 1 3⁄4 Cup (28 tbs)
  Baking soda 3⁄4 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Cassia 1 Teaspoon
  Regular salt 1 Pinch
  Mixed dried fruit 1 Cup (16 tbs) (dried cranberries, raisins and/or pecans)
  Mini semi-sweet chocolate chips 2 Tablespoon
  Earth balance 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. Preheat the oven at 350 degrees F.

MAKING
2. Mix together sugar, vanilla extract and almond or soy milk.
3. In a blender blend together sugar mixture, zucchini and tofu until smooth
4. Slowly stir in all purpose unbleached flour, baking soda, baking powder, cinnamon and salt
5. Add your choice of dried cranberries, raisins, chocolate chips and/or pecans
6. Grease small bread tin spread the batter and bake in the preheated oven for 40-50 minutes.

SERVING
7. Serve the bread over breakfast coating with a spread or toasting it to accompany beverages like coffee or tea.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Breakfast
Method: 
Baked
Dish: 
Bread
Restriction: 
Vegetarian, Low Cholesterol
Ingredient: 
Zucchini
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
8

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