Grammy would have never predicted her recipes would be veganized and posted on the Internet one day –
And she fought me over it. With only eggs to replace, I thought converting her zucchini bread would be easy! nope. I suffered through several oily, sunken, overly sweet, and not-sweet-enough loaves adjusting everything from the amount of zucchini, the amount of sugar, the type(s) of sugar, and more…
because while I can let go of animal-based ingredients, I will not let go of my memories of her.
Community Spotlight/Veganization: Grammy’s Zucchini Bread
Description
You're welcome for not listing "2 medium zucchini" 😉
Please follow this recipe exactly; any substitutions will not result in Grammy's Zucchini Bread.
makes TWO 9x5-in/23x13-cm loaves
Ingredients
Instructions
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Preheat oven to 350°F/180°C. Then, grease and line bottom and sides of two 9x5-in/23x13-cm loaf pans with a parchment sling.
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Thoroughly whisk egg replacer and water in a sm bowl. Allow to sit at least 1 min, until thickened.
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Meanwhile, shred and set aside zucchini.
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In a lg bowl, whisk together flour, cinnamon, baking powder, baking soda, and salt.
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Stir walnuts into dry ingredients until evenly coated and distributed. Repeat with zucchini.
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In a med bowl, vigorously whisk both sugars, oil, extract, and egg replacer mixture (from Step 2) until emulsified.
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Stir wet into dry until just combined.
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Divide batter between pans, then bake about 1 hr 20 min, until a toothpick inserted into each center comes out clean.
A little more than 2.2 lb/1 kg of batter will go into each pan. -
Cool completely in pans before removing and slicing.
Note
Read why I recommend Bob's Red Mill Egg Replacer.
And if you can't find it, checkout my reverse-engineered recipe for it!
