Wednesday, April 13, 2005


Zucchini Bread Recipe

Here is my Zucchini Bread recipe that Marian asked me for. I thought I would put it up on the internet, just for kicks. It's my take on the Zucchini Bread from "How It All Vegan." I think it tastes better with some eggs and butter.

Preheat oven to 350

1.5 cups flour
2 tsp. baking powder
.5 tsp salt
1.5 tsp cinnamon
1 egg
.5 cup sweetener (sugar, maple syrup)
.3333 cup veg oil or room temp butter
1 tsp vinegar
1 tsp vanilla
1.5 cups grated zucchini
.25 cup water (if it looks dry, but if you use maple syrup you
shouldn't need this)

Sift the dry ingredients together (including cinnamon--I usually add some cardomom and clove powder, about .5 tsp each). Beat the egg and the wet ingredients (this includes butter/oil), stir in with the dry.
Add the Zucchini,
and if you want, 1 cup choc chips or some nuts or raisins (ick, def. go with choc chippies).

Don't go crazy with the mixing. How does the batter look?
Is it too dry? Add some water. Or other liquid. (You could add some pear brandy or something, for a kick)

Put the gloop in a greasy loaf pan, bake in a 350 degree oven about 45 minutes. Check it after 35 minutes. It can be in there up to 55 minutes, sometimes, depending.
Stick a knife in it. Is the knife wet? Not done.
Is it dry (except for delicious melted chippies)? Done.

Pop it out of the pan after a few minutes. Let it cool a little more,
slice it up, put some room temp butter on it. Voila! Magnifique!

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