Quick and Easy Zucchini Bread Recipe

Zucchini Nut Bread: Cinnamon Flavored, Not Too Sweet, Vegan Option

Our zucchini bread recipe is great for breakfast or brunch, as a snack or dessert, with a light soup or salad.

Make it with egg and dairy if you prefer. Personally, I think our egg & dairy free version is perfect - all the tasters loved it! We also recommend adding nuts and raisins.

Like most quick breads, this zucchini bread recipe works as long as you keep the basic proportions and method. It can easily be doubled, and it freezes well.

The general rule with quick breads is you should have equal amounts wet and dry ingredients. The wetness of the zucchini is the big variable. Add a little more water or flour as needed.

Makes 2 medium loaves: This recipe calls for half the sugar and oil used in most zucchini bread recipes. It calls for a lot of cinnamon, but that works - it would otherwise be bland.

For ovo-lacto vegetarian zucchini bread, use eggs instead of gr flax seed, cornstarch, water and lemon juice, and butter instead of oil.

Zucchini Bread Ingredients:

• 4 Tbsp gr. flax seed
• 1/3 cup water
• 2 Tbsp lemon juice
• 1/2 cup hemp or soy milk
• 1/2 cup vegetable oil
• 1 Tbsp vanilla extract
• 1 cup unbleached cane sugar
• 2 Tbsp cornstarch
• Optional: 1 cup raisins
• 4 cups grated zucchini, packed (approx. 1 lg zucchini
• Optional: 1 cup chopped walnuts
• 3 cups unbl. wh. flour
• 2 1/2 cups wh. wh or spelt fl
• 1 tsp nutmeg
• 4 tsp cinnamon
• 1 tsp baking soda
• 2 Tbsp baking powder
• 1 cup chopped walnuts
• 2 Tbsp baking powder
• Ovo-Lacto Vegetarian Version:
• 1/2 cup dairy instead of non-dairy milk
• 1 cup melted butter instead of oil
• 4 eggs instead of flax, cornstarch, water & lemon juice

Directions

1. Preheat the oven to 350 degrees
2. Oil the bread pans, and lightly sprinkle the bottoms with flour. Shake the pan to coat with flour
3. Mix together the water, lemon juice, cornstarch and gr. flax seed
4. Grate and measure the zucchini, packed
5. Soak the raisins in 1 cup warm water
6. Chop & measure the walnuts
7. Measure & mix the dry ingredients
8. Add the chopped nuts
9. Beat the oil and sugar with the flax seed mixture, using a whisk or electric beater
10. Mix in the zucchini and raisins
11. Pour the wet ingredients into the dry, and mix lightly with just a few strokes
12. Spoon the mixture evenly into the oiled pans
13. Bake for 45 min, middle of the oven, until browned & firm to the touch
14. Cool on a rack in the pan for 5 minutes, then turn out to finish cooling
15. Cool for at least half an hour before slicing. Banana bread tastes better completely cooled, if you can wait that long!