 |
Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
This sweet, summer squash loaf makes an equally good impression as a light, healthy snack or a sensible dessert. (This recipe is from the cookbook How It All Vegan. ) Ingredients:
1 1/2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 1/2 teaspoons cinnamon |
egg substitute (to equal 1 egg) |
1/2 cup artificial sweetener |
1/3 cup oil |
1 teaspoon vinegar |
1 teaspoon vanilla extract |
1 1/2 cups zucchini, grated |
1/2 cup raisins |
1/2 cup walnuts, chopped |
1/4 cup water (optional) |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large bowl, sift together the flour, baking powder, salt, and cinnamon.
3. Add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix.
4. Stir in the zucchini, raisins, and nuts and mix together gently until just mixed.
5. Add a little water if the dough seems too dry.
6. Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes.
7. Test with a knife to see if done.
8. Cool for 10 minutes before slicing and serving.
|
|