Carobzucchininutbreadvegan Recipes
VEGAN ZUCCHINI BREAD
This yummy, moist, rich zucchini bread is dairy-free, egg-free, and nut-free but my family eats it faster than I can make it.
Provided by stamperjen0
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease 2 8x4-inch loaf pans.
- Sift the flour, salt, baking soda, baking powder, and cinnamon together in a large bowl.
- Beat the bananas, applesauce, vegetable oil, brown sugar, white sugar, vanilla extract, and lemon juice together in a separate large bowl. Beat the flour mixture into the banana mixture; add the zucchini and mix until combined. Pour the mixture into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 90 minutes. Cool in the pans for 20 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 349.6 calories, Carbohydrate 63.1 g, Fat 9.6 g, Fiber 2.2 g, Protein 3.9 g, SaturatedFat 1.3 g, Sodium 389 mg, Sugar 35.6 g
CAROB ZUCCHINI NUT BREAD (VEGAN)
This was put together as a combination of several recipies. Carob is a great healthy replacement for chocolate. It makes a great healthy desert for my family. We hope you enjoy it.
Provided by Enjolinfam
Categories Quick Breads
Time 1h15m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 35o F.
- In a large mixing bowl cream egg replacers, oil, sugar, cocnut milk, and vanilla.
- Mix in zucchini and walnuts.
- Combine remaining ingredients, stirring until well mixed.
- Pour contents into two well greased (I use cooking spray) 8X4X3 inch bread pans.
- Bake for 1 hour, Enjoy!
Nutrition Facts : Calories 355, Fat 18.8, SaturatedFat 1.5, Sodium 243.3, Carbohydrate 44.8, Fiber 2.5, Sugar 26.4, Protein 4.1
ZUCCHINI NUT BREAD
Only the best zucchini nut bread you have ever tasted in your life! Another (1 of the 3) recipes I was given as a bridal shower gift from a dear friend. I wouldn't dream of testing another zucchini bread recipes because I hit the mother lode with this one. Admittedly, I've tweaked it a bit to make it even more deliciouso. Hope you like it as much as I do:)
Provided by JosieMo
Categories Breads
Time 6m
Yield 2 loaves
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Lightly oil and dust loaf pans. In a large bowl mix all ingredients. Divide mixture between two pans. Bake for 1 hour and 15 minutes. Use a toothpick to check for doneness. Allow bread to rest before serving. Good served warm with a pat of butter and a tall glass of ice cold milk. Yum!
Nutrition Facts : Calories 2710.2, Fat 129.5, SaturatedFat 18.4, Cholesterol 317.2, Sodium 1960.7, Carbohydrate 358.3, Fiber 11.6, Sugar 205.2, Protein 39.3
CARIBBEAN ZUCCHINI BREAD
My grandmother came up with this recipe to use up some larger than life zucchini that came from her garden. This is an easy way to use up those leftover bananas too!
Provided by tahoegirl
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h25m
Yield 24
Number Of Ingredients 17
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease and flour 2 9x5-inch loaf pans.
- Whisk the all-purpose flour, whole wheat flour, salt, baking soda, baking powder, cinnamon, and nutmeg together in a bowl. Beat the bananas, eggs, vegetable oil, applesauce, brown sugar, white sugar, and vanilla together in a separate large bowl. Stir the flour mixture into the wet mixture. Fold the zucchini, walnuts, and coconut into the batter until evenly combined. Pour into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pans for 25 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 225.6 calories, Carbohydrate 34.1 g, Cholesterol 23.3 mg, Fat 9.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 1.6 g, Sodium 197.6 mg, Sugar 20 g
ZUCCHINI NUT BREAD BY SHEILA
This is one of the most delicious breads that you will ever eat. It is very tasty and easy to prepare, and I know that you will enjoy it! Sheila shared it with us. Please give it a try. It is great!
Provided by Lane Harris
Categories Breads
Time 1h10m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs.
- Add oil, sugar, zucchini, and vanilla.
- Mix lightly but well.
- Add other ingredients.
- Beat well.
- Bake in greased loaf pans at 325 for 1 hour.
- Yields 2 loaves.
- Freezes well.
BLUE RIBBON ZUCCHINI NUT BREAD
This is the best Zucchini Nut Bread I have ever had and the only one I will make. It's from "Country Fair Cookbook" All recipes in this book are Blue Ribbon winners from fairs around America prior to it's publication in 1975. Wrap and refrigerate overnight to allow the flavor to mellow. I have also made this as muffins. Just lower the temperature. Now that I live in Australia I make this using the Aussie measuring cups and spoons and it turns out fine. I've also made it with half carrot and half zucchini. And other times I've used half wholewheat flour and half plain, just for a change and it works well too. My husband loves it and says it's more like a cake then a bread since it's so moist.
Provided by YnkyGrlDwndr
Categories Quick Breads
Time 1h20m
Yield 2 loaves, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F (175°C).
- Sift together plain flour, cinnamon, baking soda, salt and baking powder.
- Beat eggs well.
- Gradually add sugar and oil, beat together well.
- Add vanilla and dry ingredients from above blend well.
- Stir in the zucchini.
- Combine walnuts and 1 tsp of flour, stir this into the batter.
- Pour batter between two 2 greased (I use baking paper) 8 1/2" x 4 1/2" x 2 1/2" loaf tins.
- Bake for 1 hour or till tests done (skewer poked in the middle comes out clean).
- Cool in tins on racks for 10 minutes before removing from tins, cool on racks.
ZUCCHINI NUT BREAD - MARTHA STEWART
Make and share this Zucchini Nut Bread - Martha Stewart recipe from Food.com.
Provided by jlw19803
Categories Quick Breads
Time 1h15m
Yield 2 loaves
Number Of Ingredients 12
Steps:
- Preheat over to 350 degrees. Coat two 4 1/2 by 8 1/2 loaf pans with nonstick spray, line with partchment paper, and spray paper.
- Combine zucchini, sugars, oil and eggs in a large bowl and mix until combined.
- Add dry ingredients and mix well.
- Fold in nuts and extract.
- Divide batter between loaf pans.
- Bake unitl a tester inserted in the middle of each loaf comes out clean, about 1 hour.
- Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely before sliceing.
Nutrition Facts : Calories 2974.9, Fat 156.6, SaturatedFat 20.4, Cholesterol 279, Sodium 2241.9, Carbohydrate 367.4, Fiber 12.3, Sugar 212.1, Protein 39.5
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