- nonstick spray
- 1 Tbsp. flour, for loaf pan
- 1 1/2 cups zucchini, finely grated
- Egg replacer to equal one egg (mixed with water, according to package directions)
- 1/2 cup vegetable oil
- 1 tsp. vanilla extract
- 1 tsp. vinegar or lemon juice
- 1/4 cup soymilk (I use unsweetened soymilk)
- 1 cup all purpose flour
- 1 cup whole wheat pastry flour
- 1 cup sugar
- 2 Tbsp. baking powder
- 3/4 tsp. baking soda
- 1 Tbsp. cinnamon
- 1/2 cup vegan chocolate chips, optional
- 1/4 cup chopped walnuts, optional
- 1 Tbsp. powdered sugar for dusting the top
Preheat oven to 350 degrees F.
Spray a loaf pan with nonstick spray. To help the bread slide right out of the pan after it’s done baking, sprinkle 1 Tbsp. flour into the loaf pan and shake until most of the surface has some flour on it.
Put vinegar or lemon juice in a small bowl with soymilk. Stir together and set aside.
In another small bowl, mix the egg replacer with water, according to package directions and set aside.
In a medium bowl, mix the dry ingredients together and set aside.
In a large bowl, add grated zucchini, egg replacer mixed with water, vanilla, and oil and mix with a hand mixer.
Gradually add the dry ingredients and the soymilk mixture. Mix until smooth. Stir the chocolate chips and walnuts in, if you’re using them. Pour batter into the loaf pan.
Put the powdered sugar in a sifter or a mesh strainer. Sift or tap the edge of the strainer to lightly coat the top of the batter with powdered sugar. You won’t need the whole tablespoon of sugar, just some of it. It’ll bake into a sugary crust on top. Bake for 50 minutes at 350 degrees F. Take the loaf pan out of the oven and cool on a wire rack.
Let it cool completely before taking it out of the pan. You might need to slide a spatula under the bread to loosen it. Don’t do what I did and get overly excited and dump the bread out of the pan too soon.