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Best Zucchini Bread

What you need: 

4 cups all-purpose flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/2 cup applesauce
1/2 cup vegetable oil
1 tablespoon vanilla extract
4 Ener-G egg replacers, mixed according to package directions
4 cups grated zucchini

What you do: 

With large mixing spoon, mix together dry ingredients until well combined. Add applesauce, vegetable oil, vanilla, and egg replacers and mix well. Stir in zucchini and mix well.
Bake in 2 prepared 9x5-inch loaf pans, in a 350 degree Fahrenheit oven for 55-65 minutes or until knife inserted in center comes out clean.
Cool 5 minutes in loaf pans. Turn loaves out of pans to cool on wire racks. Let cool on racks at least 20 minutes before slicing.
Note: I recommend greasing and flouring the pans instead of using cooking spray, as I have not had much success with removing quick breads from pans treated with cooking spray. If you use vegan stick margarine, save those margarine wrappers in the fridge for greasing pans.

Preparation Time: 
10-15 minutes, Cooking time: 55-65 minutes
Cooking Time: 
55-65 minutes
Recipe Category: 


I tried making this yesterday... After mixing all the wet ingredients (except for the zucchini) in with the dry ingredients. And since other people reviewing the recipe said it was too moist, I added 1/4 cup vanilla soymilk. That helped the consistency greatly. But then I added the zucchini and mixed it in. It seemed way too thin and gooey. I tried cooking one loaf that way anyway. Even after being in the oven for over three hours, it wasn't cooked inside. So I added more all-purpose flour to the second loaf, and tried again. And though more dry, it still didn't solve the problem... Maybe it's because I only have an electric stove, I'm not sure. But it just didn't cook.  :-\

So I'm off in search of another zucchini bread recipe. I'm sorry this one didn't work out. I'd really been looking forward to it!  :'(


My friend gave me some huge fresh zucchini from her Mom's garden, and I wasn't sure what to do with it all. My husband isn't a big zucchini fan, so it's pretty much just going to be me eating them. So I decided to come on here and check out some bread recipes. This was one of them, and let me say, it was DELICIOUS! Like another poster, the bread was a little dry, so I added more water, but other than that, it was perfect! I have already eaten one of the loaves, and I just made them yesterday! Haha. I am definitely going to be keeping this recipe.
Oh, and I used ground flax seed "eggs" rather than the suggested Ener-G "eggs".


This bread was really yummy.  The batter was a bit dry so I added a little more water then ended up having to bake it all for a little longer, but it still turned out awesome.  Even my anti-vegan dad thought it was almost too good:)  A great way to use up some of the garden zucchini from the garden!

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