Try this vegan version and watch it mysteriously disappear from the kitchen.
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- 1 1/2 C flour (unbleached all purpose)
- 2 tsp baking powder
- 1/2 Tbsp cinnamon
- 1/2 tsp salt
- 1/2 tsp cloves (ground)
- 1/2 C brown sugar (packed)
- 1 egg replacer
- 1/3 C vegetable oil
- 1 tsp vanilla
- 1 1/2 C zucchini (peeled and shredded)
- 1/2 C walnuts (chopped)
- 1/2 C raisins
- 1/4 C water
In a large bowl, mix together all of the dry ingredients.
Add the egg replacer, oil and vanilla to the mixture.
Add the zucchini, nuts and raisins to the mixture; stir until just mixed and then add the water.
Spoon the batter into a 9 x 5-inch loaf pan (greased); bake at 350 degrees for 45 to 55 minutes or until a toothpick comes out clean after inserting it into the middle of the bread loaf.
Cover and refrigerate for up to one week; freeze for up to six months.
© Mainly Vegan LLC