Zuperb Zucchini Bread

by Holladay Allen

Native Foods Cafe

 

Someone must realllly like Zucchini Bread…. So much so that
they created a whole day to celebrate it. 
Now that is some zucchini bread passion.  Well if they were using this recipe, I really can’t blame
them…. It is incredibly delicious and moist, and well, practically
perfect.  People sometimes complain
that they have too much zucchini growing in their gardens, or under their
porch… So get out your graters friends, and let’s make some zucchini bread!  I modified this recipe just a tad from
this recipe here on Dairy
Free Cooking
.  Happy National Zucchini Bread Day!

 

Zuperb Zucchini Bread



Photo 4 copy
 

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

¾ tsp baking powder

2 tsp ground cinnamon

2 cups organic sugar

¼ cups safflower oil

½ cup non-dairy creamer (I used MimiCreme)

¼ cup almond milk

2 tsp vanilla extract

3 ½ cups grated zucchini

1 Recipe Crumble Topping (recipe below)


 
Photo 1Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan zucchini bread recipe

 

1. Preheat the oven to 350F. Lightly grease 2 loaf pans, or
4 mini-loaf pans, or muffin tins, or whatever you would like….

2. Prepare the batter. In a large mixing bowl, combine the
flour, salt, baking soda, baking powder, and ground cinnamon until well mixed.
Set aside.

3.  In another
mixing bowl whisk together the sugar, oil, cream, milk,
and vanilla extract for a minute or two or until the mixture is syrupy and
comes together. (It will still separate slightly.) Add the wet ingredients to
the dry, along with half of the grated zucchini. Mix until well combined, then
fold in the remaining grate zucchini.


Photo 2Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan zucchini bread recipe

4. Portion the batter into the prepared loaf pans, filling
the pans about 3/4 of the way full. If using the option crumble topping (recipe
below): sprinkle the topping evenly over the surface of the batter.  Now, in the this recipe fell slightly
short of 2 loaf pans, so I used a mini muffin tin and one loaf pan.


Photo 5Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan zucchini bread recipe

5. Bake at mini loaves and muffins 350 F for about 35-45
minutes, or until the loaves are golden brown and a toothpick or knife inserted
into the center of a loaf emerges clean. For regular loaves, bake at 325 F. for
70-80 minutes, or until a toothpick/ knife comes out clean.


Photo 1 copyNative Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan zucchini bread recipe

 

Crumble Topping

1/2 cup packed brown sugar

1/2 cup all-purpose flour

1/2 cup quick-cooking oats

1/4 t. ground cinnamon

1/4 cup vegan butter

 

1.In a small bowl, combine the sugar, flour, oats, and
cinnamon until well mixed. Use your fingers to cut in the butter until the
mixture resembles large crumbs. Use to top vegan zucchini loaves before baking!


Photo 4Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan zucchini bread recipe

 

2 thoughts on “Zuperb Zucchini Bread

  1. Holladay April 26, 2013 / 1:35 pm

    Nice! I bet the carrots add a nice color 🙂

    Like

  2. Jeff Curry April 26, 2013 / 7:32 am

    This is delicious and we modified it slightly:
    – used 1 cup Rapunzel + 1/2 cup organic whole evaporated cane juice (and could probably go another 1/4 cup less)
    – used 1 cup spelt, 1 cup WW pastry flour and 1 cup all purpose, unbleached. (could probably go all wheat flour)
    – used coconut oil vs. safflower
    – used 3 cups zucchini, 1/2 cup carrots

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s