Susan J's StoryLast summer my friend Ted brought me an abundance of zucchini. After putting a lot in the freezer - some mixed with other vegetables for Ratatouille, some prepared to add to other dishes, still other shredded and pre-measured to make out of season zucchini breads, soups, etc. - I baked breads: plain, pineapple with cranberries or raisins, and chocolate.
Later in the season I planned to visit my sister Joan who has a vegan daughter so decided to make some regular bread for Joan and create a vegan version for Kimberly. This is the first recipe. "Kimberly's Vegan Chocolate Zucchini Bread"
1 1/2 c
1Oil and dust loaf pan with flour.
Preheat oven 350 degrees
2Mix shredded zucchini, sugar, oil, and vinegar.
Add dry ingredients and mix well.
*Add nuts if you are using.
3Pour mixture into pan and bake approximately 50 minutes. Check with toothpick and if it comes out clean , it is finished. You may need to cook a few more minutes if it isn't.
* Another time I doubled the recipe, cutting the sugar a bit and baked in a bundt cake pan. It turned out quite well too.