I am in no way a vegan. But, thanks to my friend Vidya who introduced me to this recipe. I could never imagine bread that tasted so moist and fruity, which did not contain a single ounce of egg or matter of fact any dairy in it. At Vidya’s house, they have plenty of zucchini’s during summer so; whenever she comes over she gets us those huge organic home grown zucchinis. This week she got me plentiful and I decided to try a hand at her recipe for vegan zucchini bread. I hope everybody enjoys this healthy and nutritious recipe.Ingredients
- 2 ½ cup grated Zucchini
- 1 cup dried cranberry
- ½ cup unsweetened apple sauce
- 2 tsp vanilla extract
- 1 cup vegetable oil
- 3 cups all purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 3 tsp ground cinnamon
- 1 cup brown sugar
- 1 ¼ cup granulated sugar
Procedure
1. Preheat the oven at 325 degree Fahrenheit and grease two 8x4 inch pans and keep aside.
2. Mix all the flours and all the dry ingredients and put them through the sieve. Keep these aside.
3. Mix all the wet ingredients together and to this then slowly add the dry ingredients.
4. Mix all the ingredients and add them to the greased pans and bake for 50 – 60 minutes at 325 degree Fahrenheit, in the middle rack.
5. Remove from the oven and let the bread cool before cutting.
