Total Time
1hr 5mins
Prep 15 mins
Cook 50 mins

This sweet, summer squash loaf makes an equally good impression as a light, healthy snack or a sensible dessert. (This recipe is from the cookbook "How It All Vegan.")

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a large bowl, sift together the flour, baking powder, salt, and cinnamon.
  3. Add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix.
  4. Stir in the zucchini, raisins, and nuts and mix together gently until just mixed.
  5. Add a little water if the dough seems too dry.
  6. Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes.
  7. Test with a knife to see if done.
  8. Cool for 10 minutes before slicing and serving.


Most Helpful

Yummy. I added buttermilk instead of water because it was going to be thrown out soon. I would make this recipe again :)

Incubus fan August 14, 2003

Great flavor and texture, a little drier than I'm used to but still very good. I reduced the sugar to 1/3 cup and replace 1 cup of flour with whole wheat.

A Messy Cook July 26, 2007

My family and friends gave this one a thumbs up. I have searched far and wide for a great zucchini bread recipe, and found it here.

LillianHNewman February 24, 2006

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