Cherry-Zucchini Bread
 
 
The recipe is adapted from Hell Yeah it's Vegan, because I made a few changes and added some ingredients. That's the beauty of making two loaves; share the love!
Author:
Ingredients
  • 4-1/2 tsp Ener-G Egg Replacer
  • ½ C warm water
  • 1-1/4 C brown sugar
  • ½ C applesauce
  • ½ C canola oil
  • 1 tsp vanilla
  • 2 C zucchini, grated
  • 2 C flour
  • 1 C whole wheat flour
  • 1 Tbs baking powder
  • ½ tsp baking soda
  • 1 Tbs cinnamon
  • 2 tsp nutmeg
  • 1 tsp salt
  • 1 C dried cherries
  • ⅛ C chia seeds (optional . . . I was out of them, but I would have definitely put them in if I had any)!
Directions
  1. Preheat oven to 350.
  2. Grease two 8x4x2" loaf pans and set aside. In a large bowl, mix together the egg replacer and warm water. Add the brown sugar, canola oil, vanilla and applesauce. I don't usually keep applesauce on hand, but we definitely have plenty of apples, so I just pureed two apples in the food processor.
  3. Add the zucchini and blend until smooth. In a medium bowl, combine the flours, baking powder, baking soda, cinnamon, nutmeg, salt, and chia seeds (if using). Little by little, add the dry ingredients to the batter.
  4. Fold in the dried cherries. Divide the dough between the two loaf pans.
  5. Bake for 35-40 minutes, or until done in the middle (check using a toothpick or knife).
  6. Let them cool on a rack and lay a piece of foil loosely over the top to keep in the moisture while they cool. Slice and enjoy!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2013/03/03/cherry-zucchini-bread/