Summer Bounty Zucchini Loaf
From jo_jo_ba 10 years ago
- 2 hours to make
- Serves 10
This vegan loaf is incredibly moist, yet low in fat thanks to a hefty dose of Watermelon Curd in place of a bucket of oil. A little extra curd on top adds a sweet swirl of Summer sunshine!
Ingredients
- 1 1/2 tbsp egg-replacer.html">Homemade Ener G Egg Replacer shopping list
- 3/4 cup warm water shopping list
- 1 tbsp ground flax shopping list
- 1/3 cup sugar shopping list
- 3/4 cup watermelon-curd.html">Watermelon Curd + 2 tbsp (for topping) shopping list
- 2 tbsp canola oil shopping list
- 1 tsp lemon juice shopping list
- 1 tsp vanilla extract shopping list
- 1 cup whole wheat flour shopping list
- 1 1/4 cups crushed arrowroot cookies (or vanilla wafers) shopping list
- 1 tsp baking powder shopping list
- 1 tsp baking soda shopping list
- 3/4 tsp salt shopping list
- 1 tsp cardamom shopping list
- 1/4 tsp ground ginger shopping list
- 1 large, finely grated zucchini shopping list
How to make it
- Preheat oven to 350 F and grease a 9x5 inch loaf pan well.
- In a bowl beat together egg replacer, water, sugar, watermelon curd, oil, lemon juice and vanilla until well mixed.
- Add the flour, baking powder, baking soda, salt, cardamom and ginger, mixing until just combined.
- Fold in the zucchini.
- Bake for 1 hour, until tests done.
People Who Like This Dish 1
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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