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Ingredients
| zucchini squash (grated): 2 cups |
| egg substitute: 3/4 cup |
| granulated sugar: 2 cups |
| vegetable oil: 1 cup |
| vanilla extract: 2 tsp |
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| baking soda: 2 Tbl |
| ground cinnamon: 1 Tbl |
| ground nutmeg: 2 tsp |
| baking powder: 1 tsp |
Amber's Zucchini Bread
Credit: AllRecipes
User rating:
"This is a great alternative to the classic recipe for all the other zucchini bread lovers out there."
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Prep Time
30 min -
Cook Time
60 min -
Servings
20 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans.
- In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.
- In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.
- Bake for 40 to 60 minutes.