Zucchini Loaf – Egg Free

When it is the time of year that the garden is overgrown with zucchini, and you cannot find another friend or relative to take another one, then it is time to make a delicious sweet loaf. The grated zucchini gives moistness a super moist cake that keeps without drying out. and gives a touch of green throughout the loaf.

This recipe has a combination of sucanat and turbinado sugar. I find that the extra sweetness and crunch of the turbinado sugar gives flavoring and texture. If you have recently soured cows milk on hand, this is a great way to use it up. It gives a nice rise to the loaf, but it is not required for this. Any milk will do.

1 ½  cups whole wheat pastry flour
½ cup unbleached white flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon cinnamon
1/8 teaspoon ground nutmeg
½ cup sucanat
1 Tablespoon turbinado sugar
½ cup safflower oil
¼ cup unsweetened applesauce
1 ½ cups packed grated zucchini
1/3 cup milk (dairy or unsweetened non-dairy)
1 teaspoon vanilla
½ cup walnuts, chopped
¼ cup raisins (optional)

Preheat the oven to 350°F. Line a bread pan with a strip of parchment paper, or lightly butter or oil the bottom and sides. Do not butter or oil the sides of the pan if you are using parchment paper on the bottom.

In a large mixing bowl combine the whole wheat pastry flour, white flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir to combine.

In another bowl combine the sucanat, turbinado sugar, safflower oil, applesauce, zucchini, milk and vanilla. Stir well to combine using a rubber spatula or large spoon.

Pour the zucchini mixture over the combined dry ingredients. Stir together gently. Fold in the walnuts and raisins, if using. Mix completely and then spoon into the bread pan. Bake in the oven for 50 minutes. If ready a knife inserted into the center of the loaf should come out clean. If further baking is required cover the loaf with  parchment. Bake a further 10 minutes and take loaf out of the oven.

Let the loaf sit in the pan for 10 minutes. Release the sides with a knife and remove the loaf from the pan. Let it cool completely on a wire rack.

Makes 1 loaf.

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