Deceptively sweet no one knows the real zucchini hiding within.
The truth is a lot easier to swallow when it is sugar coated.
I got a ton of zucchini through “Farm to Work” and I was looking for ways to use it. I found a fabulous recipe in the “Vegan Planet” cookbook and tried it out. It turned out really well and I have made the bread several times since.
Zucchini Tahini Bread
Ingredients
3 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon ground ginger
½ teaspoon salt
Egg replacer for 1 egg: ¼ cup of drained soft tofu and ½ teaspoon of baking powder
¾ cup firmly packed light brown sugar or natural sweetener
¼ cup tahini (sesame paste)
1 cup soymilk
1 ½ cups grated zucchini, well drained
1. Preheat oven to 350 degrees F; oil a 9×5-inch loaf pan and set aside.
2. In a large bowl, combine the flour, baking powder, ginger, and salt. Set aside.
3. In another bowl, combine the egg replacer, brown sugar, tahini, and soymilk until well mixed. Stir in the zucchini.
4. Combine the wet and dry ingredients, until just blended.
5. Pour the mixture into the to prepared pan
6. Bake on center rack until golden brown and a knife inserted into the center comes out clean, about an hour
6. Let cool on a rack before removing from the pan
7. Remove from the pan, slice, share and enjoy!
Posted by kelly b. on September 12, 2009 at 4:51 pm
Holy cow that bread looks good. I LOVE zucchini bread! The top looks like it has the right amount of crunchiness and the inside looks so fluffy. I am printing this out right now to put in my recipe book…hell, I may even make it tonight with some zucchini my dad gave me from his organic garden. I bet you would approve.
Posted by hawthoma on September 20, 2009 at 4:38 pm
Zucchini from the garden…yum! You will have to let me know how it turns out if you try the recipe.