Zucchini Bread

Name: Zucchini Bread
Ingredients: 2/3 c. soy margarine; 4 eggs (Energ Egg Replacer); 3 c. shredded zucchini; 2 1/2 tsp. baking powder (Rumford); 1 tsp. ground cinnamon; 2/3 c. raisins; 2 tsp. vanilla (alcohol free); 2 2/3 c. dry sweetener (dehydrated cane juice or fructose); 3 1/2 c. unbleached flour; 1 1/2 tsp. sea salt (optional); 2/3 c. coarsely chopped nuts; 2/3 c. water

12 ingredients

8 steps

Ingredients

2/3 c. soy margarine
4 eggs (Energ Egg Replacer)
3 c. shredded zucchini
2 1/2 tsp. baking powder (Rumford)
1 tsp. ground cinnamon
2/3 c. raisins
2 tsp. vanilla (alcohol free)
2 2/3 c. dry sweetener (dehydrated cane juice or fructose)
3 1/2 c. unbleached flour
1 1/2 tsp. sea salt (optional)
2/3 c. coarsely chopped nuts
2/3 c. water

Directions

1

Preheat oven to 350°.
2

Grease bottoms only of loaf pans, 9 x 9 x 3-inch, or 3 loaf pans, 8 1/2 x 4 1/2-inches.
3

Mix soy margarine and dry sweetener in large bowl.
4

Add eggs, zucchini and water. Blend in flour, baking powder and cinnamon.
5

Stir in nuts and raisins.
6

Pour into pans.
7

Bake until wooden pick inserted in center comes out clean or about 60 to 70 minutes; cool slightly. Loosen sides of loaves from pans.
8

Cool completely before slicing.