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    You are in: Home / Recipes / Carob Zucchini Nut Bread (Vegan) Recipe
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    Carob Zucchini Nut Bread (Vegan)

    Carob Zucchini Nut Bread (Vegan). Photo by Annacia

    1/2 Photos of Carob Zucchini Nut Bread (Vegan)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Enjolinfam's Note:

    This was put together as a combination of several recipies. Carob is a great healthy replacement for chocolate. It makes a great healthy desert for my family. We hope you enjoy it.

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    Ingredients:

    Serves: 16

    Yield:

    loaves

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 35o F.
    2. 2
      In a large mixing bowl cream egg replacers, oil, sugar, cocnut milk, and vanilla.
    3. 3
      Mix in zucchini and walnuts.
    4. 4
      Combine remaining ingredients, stirring until well mixed.
    5. 5
      Pour contents into two well greased (I use cooking spray) 8X4X3 inch bread pans.
    6. 6
      Bake for 1 hour, Enjoy!

    Browse Our Top Quick Breads Recipes

    Ratings & Reviews:

    • on May 20, 2009

      55

    • on September 14, 2008

      55

      As Annacia said, this is a delicious bread and unlike many baked goods, came out beautifully even though I made a few changes. I used only 1/4 cup of oil, with 1/2 cup applesauce, and 1/2 cup of each of the sugars. I used ground flaxseed with water for the egg substitute, which I think helped it to come out as light as it did. I also used whole wheat pastry flour (a sort of compromise between the all-purpose and ww!). Finally, I baked it in one big 8-by-13 pan and... well, it's wonderful. Will definitely be my zucchini bread recipe from now on! Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2008

      55

      A marvelous loaf that was very forgiving in accepting the changes I needed to make to meet my requirements. For the oil I used 1/4 cup oil and a 1/4 cup of unsweetened applesauce. For the sugar I used 1/2 a cup of Splenda and 1/4 cup of Slpenda Brown Blend and 1/2 a tsp of coconut extract. The baking was done in a glass loaf pan at 325 for the 1 hr. I got a lovely moist loaf that is simply delicious and was perfect with some afternoon coffee. Yummy:D

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Carob Zucchini Nut Bread (Vegan)

    Serving Size: 1 (86 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 354.9
     
    Calories from Fat 169
    47%
    Total Fat 18.7 g
    28%
    Saturated Fat 1.5 g
    7%
    Cholesterol 0.0 mg
    0%
    Sodium 243.3 mg
    10%
    Total Carbohydrate 44.8 g
    14%
    Dietary Fiber 2.4 g
    9%
    Sugars 26.3 g
    105%
    Protein 4.0 g
    8%

    The following items or measurements are not included:

    coconut milk

    egg substitute

    carob powder

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