Community Spotlight: Grammy’s Zucchini Bread
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.
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
- 3 Tbsp (30 g/45 mL) Bob's Red Mill Egg Replacer
- 1/3 cup (80 mL/g) water
- about 1 lb (454 g) zucchini (about 1 large or 2 medium)
- 3 cups (360 g/720 mL) all-purpose flour
- 1 Tbsp (15 mL) ground cinnamon
- 1 tsp (5 mL) kosher salt (or about half as much table salt)
- 1 tsp (5 mL) baking soda
- 1 tsp (5 mL) baking powder
- 1 cup (120 g/240 mL) chopped walnuts
- 1 1/4 cups (240 g/300 mL) granulated sugar
- 1 cup (192 g/240 mL) dark brown sugar (not light brown!)
- 3/4 cup (180 mL/168 g) neutral-flavored oil
- 1 Tbsp (15 mL/g) vanilla extract
Preheat oven to 350°F/180°C. Then, grease and line bottom of two 9x13-in/23x13-cm loaf pans with parchment paper.
Thoroughly whisk egg replacer and water until smooth. Set aside.
Shred zucchini, then set aside.
In a large bowl, sift and whisk together flour, cinnamon, salt, baking soda, and baking powder.
Stir walnuts into dry ingredients until evenly distributed. Repeat with zucchini.
In a separate vessel, vigorously whisk together oil, both sugars, and egg replacer mixture (from Step 2).
Stir wet into dry until just combined.
Divide batter between loaf pans, then bake 50-55 minutes.
Cool completely in pans before removing and slicing.
Kale yes, I'm soy excited you're here! My name is Christi, and sharing food brings me even more happiness than puns.
Does It Vegan? is a question for conventional recipes as well as an answer for my career. Because no matter what else I've been, I've been a plant-based cook who thrives on connecting with people through their favorite foods.
Gratitude is the most scrumptious seasoning!
Thank You ♥
From the Bottom of My Hearth, Christi of Does It Vegan?