A classic recipe for vegan zucchini bread that freezes well. I love zucchini bread with a sprinkle of sugar and a dollop of margarine, though for a healthier breakfast, you'll probably want to omit those extras! This recipe uses egg replacer, so make sure you have some on hand.
Ingredients:
- 2 cups grated zucchini, about 6 zucchini
- Egg replacer for 3 eggs
- 1 cup oil
- 2 cups sugar
- 1 tsp vanilla
- 3 cups flour
- 1 tsp salt
- 1 tbsp baking soda
- 1 tbsp cinnamon
- 2 tsp nutmeg
- 1 tsp baking powder
Preparation:
Preheat the oven to 350 degrees. Lightly grease 2 bread pans.Stir together the zucchini, egg replacer, oil, sugar and vanilla. Add the remaining ingredients and stir well.
Pour the batter in to the pans and bake for 50-60 minutes. Enjoy!
More Vegetarian and Vegan Breakfast Recipes:
Basic Tofu Scramble Recipe
Spicy Tofu Scramble Recipe
Easy Vegan Pancake Recipe
Fat-Free Vegan Apple Banana Muffins
Vegan Blueberry Muffins
Vegan Blueberry Pancakes
Vegan Latkes
Banana French Toast Recipe
Easy Vegan French Toast
Vegan Broccoli Quiche
Low-Fat Vegan Banana Bread
Vegan Pumpkin Scones
Low Fat Vegan Coffee Cake Recipe
Peanut Butter Coffee Cake Recipe
