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Eggless Zucchini Bread

I just found out that my baby girl is allergic to eggs.  So, I am on the quest to create eggless meals.  Here is my first attempt at eggless Zucchini bread.  I must say it was very successful!

  • 3 cups all-purpose flour
  • 3 tablespoons flax seeds (optional)
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon baking powder
  • 1 cup unsweetened applesauce (I ran 3 apples through my Vitamix)
  • 3/4 white sugar
  • 3/4 cup packed brown sugar
  • 3/4 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 1/2 cups shredded zucchini (about 3 medium size)

  • Directions 
    •  Grease and flour two 9x5 inch loaf pans. Whisk together the flour, flax seeds, salt, baking soda, cinnamon, and baking powder in a bowl until evenly blended; set aside.
    • Whisk together the applesauce, white sugar, brown sugar, vegetable oil, and vanilla extract in a bowl until smooth. Fold in the flour mixture and shredded zucchini until moistened. Divide the batter between the prepared loaf pans.
    • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
    *I also made them into muffins.  I baked at 325 degrees for 20 - 25 minutes.


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