Kim's Zucchini Bread (veganized)

best, moistest zucchini bread ever

Photo by Andrea R.

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

PREP TIME

20

minutes

TOTAL TIME

65

minutes

SERVINGS

--

servings

Ingredients

  • egg substitute for 4 eggs

  • 1 1/4

    c salad oil

  • 2

    c raw sugar

  • 3

    c flour

  • 2

    t aluminum free baking powder

  • 1 1/2

    t baking soda

  • 1/4

    t seasalt

  • 2

    t cinnamon

  • 2

    c shredded raw zucchini

Directions

Prepare the egg replacer and add the sugar gradually, beating till thick. Add the oil gradually and continue beating until thoroughly combined. Stir in the flour, baking powder, soda, salt and cinnamon until the misture is smooth. Stir in the zucchini until blended well. Turn into 2 well-greased 5 x 9 loaf pans (or make muffins), filling no more than 2/3 full. Bake in 350' oven for 1 hour for large loaf or 45 minutes for small loaf, or 22 minutes for muffins, or until toothpick comes out clean.

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