WHO says vegetables cant be in cake?!?!
In my cook book The Joy Of Vegan Baking by Colleen Patrick -Goudreau, my first recipe that I thought I would try was the recipe for Zucchini Bread. I was absolutely PETRIFIED to try a loaf/cake/muffin with a vegetable in it if it was not the infamous carrot! Who eats vegetables in cake anyway?!
Well , needless to say, I suppressed my fear and got brave and ventured into the unknown with this vegetable bread. I could not even begin to think about what it would taste like and made up my mind if it tasted bad, I would throw it in the trash as an unknown failure to my family (don’t like bad reviews AT ALL or crinkled up faces of the “yuckies” from little children). Well I made it exactly the way it told me to (not good at following directions, especially if I think I may not like a particular taste) and this bread was INCREDIBLE!! It had no taste of vegetables and it was sooooo Yummy!! Oh praise God that I could make this with no hiccups. Normally , at the beginning of my baking journey, my cakes and loafs were sinking in the middle, too chunky, too dense, not cooked through, too sweet, or taste like a blown up pancake with no taste and I was about to give up this “Vegan Baking” stuff with cakes.
Well friends, this is one of my family’s favorites to eat as a treat or with our meal. I have shared this with many families and to see the smile of relief on their faces is priceless as they taste the vegetable bread! It taste like a cinnamon or spice cake. Something to enjoy with ice tea on a summer evening. On top of that, those that dont like to mix fruit and vegetables at meals can be assured that this will fit in beautifully as a sweet ending to a great day. Like my daughter so excitedly says, “You can eat vegetables in cake mom!!” YUMMERS!!!
3 tbsp of ground flaxseed or 4 1/2 tsp Ener G Egg Replacer (Equivalent 3 eggs)
1/2 cup water (6 tbsp or)
1 cup of Canola Oil (or 1/2 cup and 1/2 cup unsweetened applesauce)
1tbsp white distilled vinegar
2 cups granulated sugar
2 cups grated zucchini
2 tsp vanilla extract
3 cups unbleached all purpose flour
2 tsp ground cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Preheat the oven to 325 F. Lightly grease two 8x4x2 inch loaf pans, 4 mini loaf pans, or two muffin tins.
In a food processor or in a bowl using and electric hand mixer, combine the flaxseed and the water, Whip until its thick and creamy, about two minutes. Add the oil, vinegar, and sugar, and combine. Stir in the zucchini and vanilla. If using a food processor, transfer the oil/vinegar/sugar to a large bowl before stirring in the zucchini and vanilla.
In a separate bowl, sift together the flour cinnamon, nutmeg, baking powder, baking soda and salt. Add the nuts and raisins, if using, to the sifted ingredients. Stir this dry mixture into the wet mixture until just combined. Do not overmix. Divide the batter into the prepared pans, and bake for 60-70 mins for standard loaves, 40-50 mins of mini loaves, or 30-35mins for muffins. Check for doneness by inserting a toothpick.
** I have tweaked my recipe that I am a pro at it now, to taste more like a cake. Less baking soda, more powder and more liquid.