Carob Zucchini Nut Bread Vegan Recipes

BEST-EVER VEGAN ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 F. Spray an 8x4" loaf pan and set aside.
• Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini and set aside.
• In a mixing bowl, whisk together sugars with apple sauce, vegetable oil, and vanilla extract. In a separate bowl combine flour, baking powder, baking soda, salt, and spices. Add dry ingredients to wet and stir to combine. Fold in zucchini and walnuts.
• Transfer batter into prepared loaf pan and bake for 50-65 minutes until a toothpick inserted in the middle comes out clean. Let cool 10 minutes in the loaf pan before transferring to a wire cooling rack to cool completely.

CAROB ZUCCHINI NUT BREAD (VEGAN)

Steps:

• Preheat oven to 35o F.
• In a large mixing bowl cream egg replacers, oil, sugar, cocnut milk, and vanilla.
• Mix in zucchini and walnuts.
• Combine remaining ingredients, stirring until well mixed.
• Pour contents into two well greased (I use cooking spray) 8X4X3 inch bread pans.
• Bake for 1 hour, Enjoy!

VEGAN BANANA-NUT-CAROB MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners.
• Combine flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center.
• Whisk bananas, water, soy milk, oil, and vanilla extract together in a separate bowl until evenly blended. Pour banana mixture into the center of the dry ingredients and stir just until batter is combined. Fold in walnut pieces and carob chips until well combined.
• Use an ice cream scoop to fill the prepared muffin cups 2/3 full.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

ZUCCHINI NUT BREAD

Steps:

• Preheat oven to 350. Lightly oil and dust loaf pans. In a large bowl mix all ingredients. Divide mixture between two pans. Bake for 1 hour and 15 minutes. Use a toothpick to check for doneness. Allow bread to rest before serving. Good served warm with a pat of butter and a tall glass of ice cold milk. Yum!