Zucchini bread from How It All Vegan!: Irresistible Recipes for an Animal-Free Diet by Tanya Barnard and Sarah Kramer

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TiaGoats on July 18, 2019

    This is absolutely delicious! I find that vegan baked goods are often too sweet, but this recipe is just perfect. I did use the full 1/4 cup of optional water, and interpreted "egg replacer (1 egg)" to mean not just the egg-replacer powder, but also the 2 T. water that you mix with it to make an "egg." It needed more baking time; next time I'll start with 55 minutes.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.