Spiced Zucchini Bread

1 cup shredded zucchini

3/4 cup + 2 tbsp cane sugar

1/2 cup vegetable oil
1 tsp vanilla

1 chia, flax, or starch-based egg replacer

1 1/2 cup flour
1 tsp ground cinnamon
1/2 tsp ground ginger
10 grinds black pepper
1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup pecans

Preheat the oven to 350F.

In a large bowl, mix together the zucchini, sugar, oil, vanilla, and egg replacer. In a separate bowl, sift or whisk together the remaining dry ingredients except for the pecans. Fold the dry ingredients into the wet, then fold in the pecans. Pour the mixture into an oiled pyrex loaf pan. Bake for 60-65 minutes.

Banana Lemon Bread

1/4 cup non-dairy milk
1 tbsp fresh lemon juice
3/4 cup cane sugar
1/4 cup non-dairy margarine
1 cup mashed ripe banana (from 2 medium bananas)
1/2 tbsp lemon zest (from half a lemon)
1/2 tsp ground ginger
1/2 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sliced almonds

Preheat oven to 350°F.

Combine the non-dairy milk and lemon juice in a small cup or bowl and let sit for 5 minutes. While it sits, cream together the sugar and margarine in a medium bowl. Add the mashed bananas, lemon zest, ginger, and vanilla, then add in the acidified milk. Mix until well combined.

Mix in the flour, baking soda, and salt just until moistened the batter just comes together, then fold in the sliced almonds. Pour the batter into a greased loaf pan and bake for 70-75 minutes.

High altitude variation:

1/4 cup non-dairy milk
1/2 tbsp fresh lemon juice
1/2 cup cane sugar
1/4 cup non-dairy margarine
1 cup mashed ripe banana (from 2 medium bananas)
1/2 tbsp lemon zest (from half a lemon)
1/2 tsp ground ginger
1/2 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sliced almonds

Preheat oven to 350°F.

Combine the non-dairy milk and lemon juice in a small cup or bowl and let sit for 5 minutes. While it sits, cream together the sugar and margarine in a medium bowl. Add the mashed bananas, lemon zest, ginger, and vanilla, then add in the acidified milk. Mix until well combined.

Mix in the flour, baking soda, and salt just until moistened the batter just comes together, then fold in the sliced almonds. Pour the batter into a greased loaf pan and bake for 70-75 minutes.

Gluten-Free Zucchini Bread

Preheat your oven to 350°F.

In a medium bowl, whisk or sift together the following dry ingredients :

3/4 cup sorghum flour
1/4 cup + 2 tbsp white rice flour
1/4 cup corn flour
2 tbsp almond flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp xanthan gum
1 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp salt
1/2 tbsp dry ener-g egg replacer

In a large bowl, whisk together the following wet ingredients:

1 large zucchini, shredded (1 cup worth)
1/4 cup + 2 tbsp cane sugar
1/4 cup brown sugar
1/4 cup vegetable oil
1/4 cup applesauce
3/4 tsp vanilla

Add the dry mix to the wet in batches, gently whisking until thoroughly combined.

Optionally, you can fold in the following:

1/2 cup chopped pecans (optional)
1/2 cup raisins (optional)

Pour into a greased loaf pan and bake for 60-65 minutes, until a toothpick inserted into the center comes out clean.

If you skip the pecans and raisins, drizzle lemon glaze over the bread after it has cooled. To make, whisk together the following ingredients in a medium bowl, gradually adding the powdered sugar and breaking up any lumps as you go:

1 cup + 2 tbsp powdered sugar, sifted
3 tbsp fresh lemon juice (~1 medium lemon)
zest from half a lemon

Lay the cooled zucchini bread over a sheet of parchment paper and pour the glaze on top, making sure the sides are evenly covered. Place in the refrigerator for a half hour for the glaze to harden, then cover in plastic wrap.