Eggless Zucchini Bread With Walnuts Recipes

BEST-EVER VEGAN ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 F. Spray an 8x4" loaf pan and set aside.
• Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini and set aside.
• In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.
• Transfer batter into prepared loaf pan and bake for 50-65 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.

EGGLESS ZUCCHINI BREAD RECIPE

Steps:

• Prep: - Grate the zucchini and keep it aside. See the Tips section below for more details.- Grease 9x5x3 inches pan using oil and pastry brush. Or use the cooking oil spray.- Preheat the oven to 350 degrees F or 180 degrees C for at least 10 minutes.- Lightly roast the walnuts in a pan on medium heat. Once cooled, chop them. Similarly, toast the shredded coconut till they are light golden brown in color.- Alternatively, you can toast both of them into the preheated oven for 5-7 minutes with turning them in between for even toasting and browning.
• Take dry ingredients (whole wheat flour, baking powder, baking soda, ground cinnamon, nutmeg, salt) in a bowl. Whisk well it everything is mixed.
• In another large bowl, add oil, applesauce, white sugar, and brown sugar. Whisk till sugar is almost dissolved.
• Not add grated zucchini. Mix well.
• Add dry flour mixture. Start mixing using a wire whisk and halfway through switch to a spatula and mix till everything comes together. Do not over mix.
• Now add toasted walnuts and coconut. Fold them into the batter.
• Pour into the greased pan. And bake into the preheated oven for 60-65 minutes or till the toothpick inserted into the center comes out clean.
• Let it cool in a pan for 10 minutes. Then loosen the sides using a butter knife and remove it to a wire rack. Let it cool down completely and then slice, serve.

EGGLESS ZUCCHINI BREAD WITH WALNUTS

Steps:

• Preheat oven to 350F (175C). Grease an 8x4 inch loaf pan and line it with baking paper.
• In a medium bowl, mix flaxseed meal and water to make flax egg, put aside and wait for 5 minutes.
• Add in 2 tablespoon water (or a vegan milk), sugar, oil and vanilla extract.
• In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
• Pour it into the dry ingredients and stir with a spatula. Fold in shredded zucchini and walnuts.
• Pour the batter into prepared loaf pan and bake for 65 minutes or until a skewer inserted into the center comes out clean.
• Let it cool for 15-20 minutes in the pan and then remove it from the pan.

ZUCCHINI BREAD

Steps:

• Adjust rack to the middle position and preheat the oven to 325 degrees F. Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray.
• Whisk together the butter, oil, vanilla and eggs in a medium bowl. Fold in the zucchini.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda and salt in a large bowl. Gently stir the zucchini mixture into the flour mixture until just combined. Spoon the batter into the prepared pan, smoothing out the top with the back of a spoon.
• Bake, rotating the pan about halfway through, until puffed and golden brown on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 20 minutes.
• Let cool completely in the pan on a wire rack.

DELICIOUS EGGLESS ZUCCHINI BREAD

Steps:

• 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.
• ENJOY!

ZUCCHINI WALNUT BREAD

Steps:

• Whisk together flour, baking soda, salt, cinnamon, and baking powder.
• In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
• Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.