Vegan Peach Zucchini Bread recipe

This is what we had in the house when Nake-id IT indicated a desire for something sweet. Being that kind of wife, I got busy immediately. It didn't hurt that there was writing to avoid, either.

Peach bread is a family favorite and one of the few recipes that came with me into the marriage. Take it with a grain of Himalayan Sea Salt:

Cream togrthrr two eggs, 1/2 cup shortening and 1 1/2 cups sugar (reduce to one cup if using canned peaches. Add two cups mashed peaches, two cuops flour, one tsp cinnamon, 1 tsp baking powder, 1 tsp baking soda and 1/4 tsp salt. Add 1 tsp vanilla, 1/2 cup chopped nuts. Bake at 350 for about 40 minutes in a greased loaf pan.

Here's the new age version (adapted from Hell Yeah It's Vegan):

3 tbsp chia seeds whisked into ½ c + 1 tbsp warm water*
½ c neutral-flavored oil
1 1/2 cups pureed jarred peaches
1 cup organic cane sugar
1 tsp vanilla
1 cup grated zucchini
1½ c all-purpose flour
1½ c whole wheat flour
1 tsp salt
1 tbsp baking soda
1 tsp baking powder
1 tbsp cinnamon

Instructions:

Preheat oven to 350 degrees F. Grease two loaf pans.

Mix wet ingredients in one bowl, dry in another. Then combine, stirring until combined. Spoon into loaf pans.

Just one more way to squash an over abundance of zucchini.

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