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Zucchini Bread

Niky Missagh

Beat eggs until light and foamy; add vegetable oil, sugar, zucchini and vanilla. Mix lightly but blend thoroughly. Mix together flour, salt, baking soda, baking powder, and cinnamon; mix lightly. Add dry ingredients to first mixture, stirring to blend. Stir in walnuts and raisins or dates, if using. Pour batter into two loaf pans, 9 x 5 x 3 inches in size. Bake at 325° F for 50 to 60 minutes, until a toothpick inserted near center of a loaf comes out clean. Cool and serve or wrap and freeze.