Tuesday, July 28, 2009

Zucchini Bread

Well to say I love coffee cake style breads is a gross understatement. I love to have a nice thick slice and dunk it my one cup of coffee in the morning. Oh heck, let's be honest, I could grab a chunk of that stuff and stab someone with my fork if they made an attempt to share a piece with me. Don't mess with my canoli's or my coffee cakes.

I had purchased three zucchini's thee other day as an emergency to hold us over until we got to the produce stand. I did not get to use them in a recipe until today. I was thumbing through two of my favorite books and could not find anything under zucchini. But I was obviously looking in the wrong place. I was scouring the entire recipe index and low and behold, looky what I found. A zucchini bread recipe. My oh my! This is so good. Takes me back to wintertime. OK so in Florida our winter is a wee bit different than the rest of the world. But a girl can hope, can't she?

Simple ingredients and oh so healthy and good. Imagine that?! Make this and you will love me in the morning. And who can we thank for this lovely recipe? You guessed it, Sarah Kramer's, 'How it all Vegan. I still say this book will save my life. Her vegan recipes are easy, simple and yet still tasty and delicious. Chalk one up for Miss Sarah folks!

1&1/2 cups flour (we ground our own)
2t baking powder
1/2 t salt
1&1/2 t cinnamon
egg replacer (to equal 1 egg) (we used cornstarch for our replacement)
1/2 cup sweetener (we used raw sugar)
1/3 cup oil
1t vinegar
1t vanilla extract
1&1/2 cups zucchini, grated (about 1&1/2 small zucchini's)
1/2 cup raisins
1/2 cup chopped nuts (we used almonds)
1/4 cup water (we had to use another 1/4 cup)
Preheat oven to 350 degrees. In a large bowl, sift together the flour, baking powder, salt, and cinnamon. Add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. Stir in zucchini, raisins, and nuts and mix together gently until 'just mixed."

Add a little water if the dough seems too dry. Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. Test with a knife to see if done. Cool for 10 minutes before slicing and serving . Makes 1 loaf.

YUMMO! This is such a KEEPER!!!

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