Thursday, June 25, 2009

Vegan Zucchini Bread

2 cups unbleached all-purpose flour
1 cup whole wheat flour
2 Tablespoon baking powder
1/2 tsp. baking soda

3 tsp. pumpkin pie spice
1 1/2 cup packed brown sugar
1/2 cup chopped walnuts (optional)
1 Tablespoon cornstarch +
1 Tablespoons water
1 cup almond milk or hemp milk
2 inches vanilla bean, scraped out of the hull
2 cups grated zucchini (1 medium)
zest of 2 to 3 lemons

1. Use a wire whisk to fluff the dry ingredients until well blended, in a large bowl.
2. Add walnuts now, if they are desired.
3. Grate the squash and measure it into another bowl.
4. Make a paste with the cornstarch and water, add to squash and incorporate with a wooden spoon.
5. Add almond or hemp milk and stir together gently.
6. Add zest of lemon.
7. Now gently fold the wet ingredients into the dry ingredients with your wooden spoon.
8. Let the batter rest on the counter, while you preheat the oven at 350 degrees farenheit.
9. Spray the inside of three bread pans or a large cake pan with alcohol free cooking spray and divide the batter evenly between the bread pans, or pour it all in the large cake pan and bake it about 45 minutes, or until a tooth pick comes out clean.
10. Serve warm, with plain yogurt or vegan cream cheese.


  1. Awe...this sounds really good. I had no idea applesauce could work wonders in it! Love it.

  2. Applesauce is a good substitute for the oil in any recipe.

  3. Salaamz sis i love your c0oking blog just had to give it a blog award hehehe tc =)


"If it ain't simple, I don't cook it."