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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This recipe is a work in progress, so it's not perfect but still good. And Vegan! Ingredients:
1 cup all-purpose flour |
1 cup wheat flour |
1 cup soy flour |
1 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon baking powder |
1 teaspoon baking soda |
1 1/2 cups sugar |
2 cups zucchini, shredded (1 medium zucchini) |
3/4 cup vegetable oil |
3 teaspoons ener-g egg substitute |
3 tablespoons hot water |
Directions:
1. Preheat oven to 350.
2. Combine all dry ingredients, sifting if necessary.
3. In a small bowl, whisk together egg substitute and hot water until smooth and no lumps.
4. In a medium bowl, combine sugar, zucchini, oil, and egg mixture until all sugar is incorporated.
5. Pour wet mixture into dry and mix until combined. You may need to add a little water.
6. Spoon into a greased loaf pan and bake for about 30 minutes, or until fork comes out clean.
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