Ah . . . Fall, the changing of the leaves, and the smell of baking zucchini bread. Not bad for a Friday afternoon. Then of course, eating the sugar-crusted bread! This is a very easy bread to throw together and great for sharing!
INGREDIENTS:
6 Tbs flax meal
1/2 C warm water
4 C zucchini, grated and squeezed of all liquid (2 to 2-1/2 medium zucchinis)
2 C brown sugar
1/2 C applesauce
1/4 C oil
1 tsp vanilla
1/8 C almond milk
3 C regular flour
1/2 tsp baking soda
1 Tbs baking powder
1 Tbs cinnamon
2 tsp nutmeg
1 tsp salt
Glaze:
1 Tbs Earth Balance margarine, melted
1/4 C brown sugar
3 Tbs almond milk
DIRECTIONS:
Preheat oven to 350. In a small bowl whisk together the flax meal and warm water; set aside. Using a mixer, combine the brown sugar, applesauce, oil, vanilla, and almond milk. Add the zucchini and flax meal; mix well. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Slowly add the flour mixture to the wet ingredients and combine well. Pour the mixture evenly into two lightly greased loaf pans. Bake for 35-45 minutes. Every oven runs differently, so check often. Once they are a bit browned on top and an inserted toothpick or knife comes out clean from the center . . .
Just before this, of course, whip up the glaze. Whisk together the ingredients and brush the tops of the bread with it. Bake it again for another 7-10 minutes.
Let them cool for 10-15 minutes before removing from the pans. Slice and enjoy!
- 6 Tbs flax meal
- ½ C warm water
- 4 C zucchini, grated and squeezed of all liquid (2 to 2-1/2 medium zucchinis)
- 2 C brown sugar
- ½ C applesauce
- ¼ C oil
- 1 tsp vanilla
- ⅛ C almond milk
- 3 C regular flour
- ½ tsp baking soda
- 1 Tbs baking powder
- 1 Tbs cinnamon
- 2 tsp nutmeg
- 1 tsp salt
- Glaze:
- 1 Tbs Earth Balance margarine, melted
- ¼ C brown sugar
- 3 Tbs almond milk
- Preheat oven to 350.
- In a small bowl whisk together the flax meal and warm water; set aside.
- Using a mixer, combine the brown sugar, applesauce, oil, vanilla, and almond milk. Add the zucchini and flax meal; mix well.
- In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Slowly add the flour mixture to the wet ingredients and combine well. Pour the mixture evenly into two lightly greased loaf pans.
- Bake for 35-45 minutes. Every oven runs differently, so check often. Once they are a bit browned on top and an inserted toothpick or knife comes out clean from the center
- Just before this, of course, whip up the glaze. Whisk together the ingredients and brush the tops of the bread with it.
- Bake it again for another 7-10 minutes.
- Let them cool for 10-15 minutes before removing from the pans. Slice and enjoy!
