Zapple Butter Zucchini Loaf
From jo_jo_ba 9 years ago
- 1 1/2 hours to make
- Serves 10
Shockingly, there is NO added fat in this whole wheat, vegan, cinnamonny loaf. All the moisture and tenderness comes from homemade Zapple Butter and fresh-picked zucchini.
Ingredients
- ⅓ cup coconut sugar shopping list
- ⅓ cup maple syrup shopping list
- ¾ cup butter.html">Zapple butter (or unsweetened apple butter) shopping list
- ¼ cup unsweetened coconut milk alternative (not canned) shopping list
- 1 ½ cups shredded zucchini shopping list
- 2 cups whole wheat flour shopping list
- ½ tbsp cinnamon shopping list
- ½ tsp allspice shopping list
- 1 tbsp dry Homemade Ener G Egg Replacer shopping list
- ½ teaspoon baking powder shopping list
- ½ teaspoon baking soda shopping list
- pinch salt shopping list
How to make it
- Preheat oven to 375F and grease a 9x5” loaf pan.
- In a bowl, beat together stir together sugar, maple syrup, Zapple Butter, coconut milk and zucchini.
- Add flour, cinnamon, allspice, Homemade Ener G Egg Replacer, baking powder, baking soda and salt, stirring to moisten.
- Bake for 50 minutes, or until it tests done. Cool in the pan for 10 minutes, then unmould and cool on a rack.
People Who Like This Dish 1
- clbacon Birmingham, AL
- jo_jo_ba Oshawa, CA
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