Saturday, July 21, 2012

Vegan Oil-Free Zucchini Bread

Another yummy recipe from Oh She Glows. I omitted the raisins from her original recipe. Just doesn't seem like raisins belong in zucchini bread. This bread is incredibly moist even though it has no oil. And not too sweet, just the way I like.

2 c. whole wheat flour
2 t. baking powder
1 t. baking soda
1/4 t. salt
1/2 t. cinnamon
1/2 c. sugar
1/3 c. chopped walnuts
1 flax egg (1 T ground flax + 3 T water, mixed and set aside for 5 min)
1 1/4 c. shredded zucchini
1 T. lemon zest
2 t. fresh lemon juice
1 T. maple syrup
1 1/4 c. almond milk (soy would work too)

Streusel Topping:
2 t. margarine
1 T. sugar
1 T. flour
1/2 t. cinnamon

1. Preheat oven to 375 degrees. Mix flax egg & set aside.
2. In a stand mixer, combine dry ingredients: flour, baking powder & soda, salt, cinnamon & sugar.
3. In a separate bowl, combine wet ingredients: flax egg, lemon zest & juice, maple syrup & milk.
4. Add wet to dry and mix until just incorporated. Add zucchini and walnuts and stir just a bit more.
5. Place batter in a well greased loaf pan. Combine streusel topping and sprinkle on top.
6. Bake for 40-50 minutes until a toothpick comes out clean.

1 comment:

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