Community Pick
Delicious Eggless Zucchini Bread
photo by Mandy O.
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
2 loaves
ingredients
- 473.18 ml sugar
- 177.44 ml vegetable oil
- 709.77 ml flour, sifted
- 473.18 ml zucchini (shredded or tossed lightly through blender..chopped VERY small. My first time trying this I accident)
- 11.09 ml vanilla
- 177.44 ml low-fat vanilla yogurt
- 7.39 ml baking powder
- 4.92 ml baking soda
- 4.92 ml salt
- 11.09 ml cinnamon
- 3.69 ml nutmeg
directions
- 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!
Reviews
-
I have terrible allergies to eggs and all dairy products. I can't usually eat things like this. Once in a while I try to find allergy free recipes. I replaced the yogurt with firm tofu! It still turned out really great. I shared it with friends and they all loved it. Once they found out it had tofu, they were really surprised, and said they would not have even tried it if they new it had tofu! I also made muffins instead of bread. I liked the muffins better. They turned out deliciously crispy on the outside. Thank you very much for this recipe.
see 21 more reviews
Tweaks
-
I have terrible allergies to eggs and all dairy products. I can't usually eat things like this. Once in a while I try to find allergy free recipes. I replaced the yogurt with firm tofu! It still turned out really great. I shared it with friends and they all loved it. Once they found out it had tofu, they were really surprised, and said they would not have even tried it if they new it had tofu! I also made muffins instead of bread. I liked the muffins better. They turned out deliciously crispy on the outside. Thank you very much for this recipe.
RECIPE SUBMITTED BY
love4culinary
United States
Since April 2008, I have been a vegetarian. I dont eat creatures...that's the easiest way to put it! :D
I still eat a small amount of dairy, but not very much.
I have been missing around here for a while, and hope to poke my head in a bit more often from now on...
I hope you enjoy my recipes...