arge bowl beat eggs, sugar, zucchini, oil, and vanilla extract. Gradually
he flour mixture and shredded zucchini until moistened. Divide the batter
and vanilla extract. Stir in zucchini until well combined.
Sift
nd beat well.
Grate zucchini. Stir into the mixture along
he flour mixture and shredded zucchini until moistened. Divide the batter
Mix all ingredients except zucchini until well blended.
Add zucchini and stir until evenly distributed with mix.
Bake in two 9 x 5-inch loaf pans which have been well-greased at 350\u00b0 for 1 hour.
(Please note that the zucchini needs to be grated).
First mix together the sugar, eggs, salad oil, vanilla, Then mix the dry ingredients flour, salt, baking powder, baking soda, cinnamon.
Then add the zucchini and dry ingredients to the sugar-egg mixture and mix well do not over mix!
Pour into 9x5 loave pans.
Bake one hour on 350 then check with a toothpick for doneness if toothpick is still wet add additional time until toothpick comes out dry.
Mix together eggs, oil, sugar, zucchini and vanilla.
Add remaining ingredients and mix well.
Pour into greased loaf pans and bake at 325\u00b0 for 1 hour, or until a toothpick comes out dry when tested.
Makes 2 loaves.
Beat eggs with sugar and oil.
Mix dry ingredients together and add to egg mixture with grated zucchini.
Mix well.
Fold in raisins, nuts, cinnamon, and vanilla.
Pour into greased loaf pans and bake at 350\u00b0 for 55 minutes or until cake tester inserted in middle of loaf comes out clean.
Preheat oven to 350\u00b0.
With mixer, mix together eggs and oil. Combine sugar, salt, cinnamon, baking soda, baking powder and flour.
Gradually add to eggs and oil, blending well.
Stir in extract, walnuts and zucchini.
(If batter is too thick, add some water.)
Pour into greased loaf or cake pans.
Bake for 1 hour or until toothpick inserted comes out clean.
ogether eggs, oil, applesauce, sugar, zucchini and vanilla. Make sure it
Combine all ingredients in large mixing bowl.
Pour into greased bundt pan.
Bake about 50-55 minutes at 350\u00b0F.
For Zucchini Bread - OMIT vanilla and bananas. Add above ingredients and bake as directed.
Mini chocolate chips and chopped nuts may also be added, if desired.
Preheat oven to 325\u00b0.
Combine all ingredients and pour in a tube pan.
Bake 1 hour at 325\u00b0.
Zucchini bread may be frozen for later use.
Preheat oven to 325 degrees.
Mix flax seed and water in a bowl. Let the mixture rest for 5 minutes.
Add honey and oil to flax seed/water mixture. Beat well.
Add zucchini FIRST and remaining ingredients, mixing well.
Bake in 4 well-greased loaf pans for one hour.
Freezes well.
Mix the zucchini, potato and onion together.
Beat eggs until light and foamy.
Add sugar and oil, zucchini and vanilla.
Mix lightly but well.
Sift dry ingredients; add to zucchini, mix.
Stir well, add nuts.
Pour into 2 loaf pans, greased and floured.
Recipe works best with 1 (9 x 5-inch) and 1 (8 1/2 x 4 1/2-inch) pan.
Bake at 350\u00b0 for 1 hour.
Cool on rack. Freezes well.
omato Sauce:
Toss the zucchini and brussels sprouts with 1
o 400 degrees F. The bread tends to stick to the
Prepare Vegan ricotta: In a food processor
loured 9 x 5-inch bread pans or into 12 prepared