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Zucchini bread is a great way to help use up a bumper crop of zucchini from your garden. This recipe makes two 8×4 loaves!

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Zucchini Bread Recipe

Rating: 51

Prep Time: 15 minutes

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Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Two 8×4 Loaves

Ingredients

  • 3 Cups Flour
  • 1 Teaspoon Salt
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 3 Teaspoons Cinnamon
  • 3 Tablespoons Egg Replacer + 2 Tablespoon Water, whisked together
  • 1 Cup Vegetable Oil
  • 2 1/4 Cups Sugar
  • 3 Teaspoons Vanilla
  • 2 Cups Zucchini, grated
  • 1 Cup Walnuts or Pecans, chopped

Instructions

  1. Preheat the oven to 325 degrees, then grease and flour two 8×4 loaf pans.
  2. In a medium bowl, sift together the flour, salt, baking soda, baking powder, and cinnamon.
  3. Combine the egg replacer mixture, oil, vanilla and sugar in a large bowl then slowly add in the dry ingredients while mixing. Fold in the zucchini and nuts until combined.
  4. Pour into the prepared pans and bake for 45-60 minutes or until a toothpick inserted into the center comes out clean.
  5. Remove from oven and cool, in the pan on a rack, for 20 minutes. Remove from pan and cool completely.
  6. Serve and enjoy!

http://vegonline.org/vegetarian-entrees/zucchini-bread-recipe/