How To Make Dense Egg-Free Zucchini Bread
With hints of warm spices and vanilla, one slice of this egg-free zucchini bread will blow you away with its dense and moist finish for the ultimate snack.
Preparation: 30 minutes
Cooking: 1 hour
Total: 1 hour 30 minutes
Serves:
Ingredients
- 2cupszucchini,grated
- ¾cupegg substitute
- 2cupswhite sugar
- 1cupvegetable oil
- 2tspvanilla extract
- 3cupsall purpose flour
- 1tspsalt
- 2tbspbaking soda
- 1tbspground cinnamon
- 2tspground nutmeg
- 1tspbaking powder
Instructions
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Preheat oven to 350 degrees F. Grease 2 8×4-inch loaf pans.
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In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract.
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In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans.
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Bake for 40 to 60 minutes.
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Serve and enjoy.
Nutrition
- Calories: 268.24kcal
- Fat: 11.51g
- Saturated Fat: 0.83g
- Trans Fat: 0.09g
- Monounsaturated Fat: 8.09g
- Polyunsaturated Fat: 2.00g
- Carbohydrates: 40.03g
- Fiber: 0.88g
- Sugar: 20.39g
- Protein: 2.12g
- Sodium: 403.41mg
- Calcium: 146.48mg
- Potassium: 55.91mg
- Iron: 0.99mg
- Vitamin A: 1.31µg
- Vitamin C: 2.24mg
Have you tried this dense egg-free zucchini bread recipe? Let us know how it turned out or share your own favorite zucchini bread variations in the Baking and Desserts forum section!
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