Zucchini Bread Yield: 1 medium sized loaf This is a wonderful way to get your kids to eat green vegetables! Delicious! They won’t even realize it is good for them! Note: If you avoid gluten or have blood-sugar problems, I will give some tips for making it gluten-free or sweetened with stevia at the end. • 2 cups whole wheat pastry flour • 2 cups (packed) coarsely grated zucchini • 3 Tbsp. coconut oil (melted) • ½ cup applesauce • Egg replacer to equal 2 eggs* • 2tsp. vanilla extract • 3 tsp. baking powder • ¼ tsp. nutmeg • ¾ tsp. allspice • 1 tsp. cinnamon • ½ tsp. ground ginger • ½ tsp. salt (optional) • ½ cup chopped walnuts or pecans • ½ cup currants or raisins Preheat oven to 350 F. Lightly grease (coconut oil) a medium-size loaf pan. Mix together coconut oil, applesauce, egg replacer and vanilla. In a separate bowl, sift together the dry ingredients. Add the sifted dry ingredients, alternately with the zucchini, to the applesauce mixture, beginning and ending with the dry. Stir in nuts and currants. Spread the batter into the greased loaf pan. Bake 50-60 minutes, or until knife or toothpick inserted in the center comes out clean. Remove from the loaf pan after about 10 minutes, then cool on the rack for another 30 minutes before slicing. Serve with fruit-sweetened jam or honey or coconut oil in place of butter. Enjoy! To make it gluten-free: use any mixture of gluten-free flours that you have found work well together. So that it does not become too crumbly add extra egg-replacer. To use stevia in place of applesauce, use 1 tsp. powdered stevia but add a little extra liquid because, without the applesauce, it will be a little drier. In place of eggs: use Ener-G or Bob’s Red Mill egg replacer according to directions to replace 2 eggs, OR mix 2 Tbsp. ground flax seeds with ½ cup of hot water and let it sit for about 10 minutes. It will become very gelatinous and have the consistency to replace 2 eggs. 2 really ripe bananas may also replace 2 eggs.
Posted on: Tue, 06 Aug 2013 23:29:31 +0000
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