Egg-free zucchini bread
Rarely do I make a recipe so revolting to the rest of the house that no one else will touch it. That was the case with this zucchini bread, but the heck with them. I loved it.
I knew it would be a hard sell with the guys – I’m always too lazy to peel zucchini closely enough that all the give-away signs of green disappear. If you’re sneaking it into chocolate, it doesn’t matter. But it will show in a lighter batter, which means there’s no way Big Guy was going to try it. Boots eventually ate a few bites and said he loved it, but when he never asked for any more I knew he’d been patronizing me.
Dad, on the other hand, had been asking for zucchini bread since December. I’d promised to make some before he left for basic training but I realized sometime in January, when we found the rotten zucchini in the trunk of his car, that I’d forgotten.
He didn’t like this version either. It was either too sweet or not sweet enough or had too little or too much zucchini. I never could nail him down on the exact gripe.
I’ll admit it’s not as heavy as many zucchini breads I’ve had. It’s adapted from Simply Recipes, and I picked this one in particular because it didn’t call for more oil than had spilled from the Exxon Valdez and included only two eggs.
I substituted half graham flour and cut the amount of sugar in the original recipe because I used applesauce as part of the egg sustitute.
The result: A not-too-sweet bread that’s a little on the lighter side but still dense, not airy.
And I like it even if no one else here does.
Egg-free zucchini bread
- 3 tbl. Bob’s Red Mill egg replacer beaten into 4 tbl. hot water and cooled
- 1 1/4 c. sugar
- 1/4 c. applesauce
- 2 tsp. vanilla
- 3 c. grated zucchini
- 2/3 c. melted butter
- pinch of salt
- 1 1/2 c. all-purpose flour
- 1 1/2 c. graham flour
- 2 tsp. cinnamon
Preheat the oven to 350°F. In a large bowl, mix sugar, egg replacer, applesauce, and vanilla. Mix in the zucchini and then the butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix.
Divide the batter between two 5 by 9 inch loaf pans treated with baking spray. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.
Copyright 2009 Debra Legg. All rights reserved.
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