Delicious Eggless Zucchini Bread
DELICIOUS EGGLESS ZUCCHINI BREAD
what can i say, i love bread!!! and this bread is just one of my absolute favorites!!!! originally this was an experiment i tried about a year ago when i ran out of eggs. i wanted zucchini bread sooooooo badly, but didnt have any eggs around the house. i decided to substitute the eggs with yogurt, and have never made this bread with eggs since.
Time: 80 minutes
- preheat oven to 350 degrees , and grease only the bottoms of two loaf pans
- measure yogurt into a medium sized mixing bowl
- add sugar and blend until creamy and slightly thick approx 2-3 minutes
- add oil and blend through
- add zucchini and vanilla and stir until mixed through
- sift flour in a medium bowl and add cinnamon , nutmeg , baking powder& soda , and salt to it
- add dry ingredients to wet ingredients a little at a time
- i like to slowly mix it in with my whisk
- fold ingredients into each other just until nicely combined', "pour'batter' into loaf pans , and put into oven", 'bake for 1 hour and check to see if it is done
- if it is not done , continue to bake for additional time
- it could take between an hour and an hour and a half to bake completely
- enjoy !
Number Of Ingredients: 11
- vegetable oil
- low-fat vanilla yogurt
- baking powder
- baking soda
DELICIOUS EGGLESS ZUCCHINI BREAD
What can I say, I love bread!!! And this bread is just one of my absolute FAVORITES!!!! Originally this was an experiment I tried about a year ago when I ran out of eggs. I wanted zucchini bread sooooooo badly, but didnt have any eggs around the house. I decided to substitute the eggs with yogurt, and have NEVER made this bread with eggs since.
Recipe From food.com
Provided by love4culinary
Yield 2 loaves
- Preheat oven to 350 degrees, and grease ONLY the bottoms of two loaf pans.
- Measure yogurt into a medium sized mixing bowl.
- Add sugar and blend until creamy and slightly thick approx 2-3 minutes (I even do this with a whisk as I am without a mixer at this time!).
- Add oil and blend through.
- Add zucchini and vanilla and stir until mixed through.
- Sift flour in a medium bowl and add cinnamon, nutmeg, baking powder& soda, and salt to it.
- Add dry ingredients to wet ingredients a little at a time.
- I like to slowly mix it in with my whisk.
- Fold ingredients into each other just until nicely combined.
- Pour'batter' into loaf pans, and put into oven.
- Bake for 1 hour (60 minutes) and check to see if it is done (knife poked through center should come clean when done).
- If it is not done, continue to bake for additional time.
- It could take between an hour and an hour and a half to bake completely.
Number Of Ingredients: 11
- 2 cups sugar
- 3/4 cup vegetable oil
- 3 cups flour, sifted
- 2 cups zucchini (shredded or tossed lightly through blender..chopped VERY small. My first time trying this I accident)
- 2 1/4 teaspoons vanilla
- 3/4 cup low-fat vanilla yogurt
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 1/4 teaspoons cinnamon
- 3/4 teaspoon nutmeg
KINGMAN'S VEGAN ZUCCHINI BREAD
Delicious. Fluffy. Mmm-hmmm.
Recipe From allrecipes.com
Provided by iamofthedesert
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, baking powder, and arrowroot in a bowl until evenly blended; set aside.
- Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Number Of Ingredients: 13
- 3 cups all-purpose flour
- 3 tablespoons flax seeds
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon arrowroot powder
- 1 cup unsweetened applesauce
- 1 cup white sugar
- 1 cup packed brown sugar
- ¾ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 ½ cups shredded zucchini
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