Grammy would have never predicted her recipes would be veganized and posted on the Internet one day –
And she fought me over it. With only eggs to replace, I expected this conversion to be easy! nope. I suffered through several oily, sunken, overly sweet, and not-sweet-enough loaves adjusting everything from the amount of zucchini, the amount of sugar, the type(s) of sugar, and more…
because while I can let go of animal-based ingredients, I will not let go of my memories of her.
Community Spotlight: Grammy’s Zucchini Bread
Description
You're welcome for not listing "2 medium zucchini" 😉
Please follow this recipe exactly; any substitutions will not result in Grammy's Zucchini Bread.
makes TWO 9x5-in/23x13-cm loaves
Ingredients
Instructions
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Preheat oven to 350°F/180°C. Then, grease and line bottom of two 9x13-in/23x13-cm loaf pans with parchment paper.
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Thoroughly whisk egg replacer and water until smooth. Set aside.
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Shred zucchini, then set aside.
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In a large bowl, sift and whisk together flour, cinnamon, salt, baking soda, and baking powder.
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Stir walnuts into dry ingredients until evenly distributed. Repeat with zucchini.
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In a separate vessel, vigorously whisk together oil, both sugars, and egg replacer mixture (from Step 2).
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Stir wet into dry until just combined.
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Divide batter between loaf pans, then bake 50-55 minutes.
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Cool completely in pans before removing and slicing.
