Followed recipe exactly and it turned out delicious and moist not heavy at all. I may reduce sugar slightly next time as it was a little too sweet for my taste but overall a real winner!
Followed recipe exactly and it turned out delicious and moist not heavy at all. I may reduce sugar slightly next time as it was a little too sweet for my taste but overall a real winner!
Fantastic recipe for an allergy person! all ingredients and baking time are accurate! I was amazed at the texture... moist but not flat heavy or hard.
Wow. I'd never have guessed this was a vegan recipe. I was making for a friend's daughter who has egg/milk allergies. I made the batter into muffins instead of a loaf and they were fluffy not too dense and had the perfect amount of cinnamon flavor. I made exactly as written except I omitted the flax and arrowroot and I made into about 24 regular sized muffins (which I cooked at 350 for 20 minutes). Thanks!
I made this recipe on Sunday without the flax seeds(didn't have any) and also skipped the arrowroot powder. I also used cinnamon as the only spice and we all loved this bread! It was very moist and flavorful and was great the next couple of days too. I found that it needed to be baked an additional ten minutes in my oven so I would monitor the bread carefully the last few minutes of baking time. Next time I plan to add walnuts or pecans. I will be making this bread all summer long. Thank you for sharing this recipe!
i JUST finished this and am eating the warm bread right now- it's a new fave! i substituted half of the zucchini for shredded beets which was a first-time and it works well. i added 1/2 cup of cocoa to the recipe and that helped balance the earthy-ness of the beets. i only have one bread/loaf pan so i made half the batter into muffins- works well too.
I am offically dangerously in love! This was probably the best zucchini bread I have ever have. I am not a vegan but I would go vegan after trying this. Thank you for sharing I will definitly be making it again!
This was a great recipe! These were the best vegan muffins I've had that did not indclude an egg sub. I 1/2 the recipe for one batch of regular sized muffin- baked for about 18 minutes. I added shredded carrots (reduced the zucchini) and made some other minor adjustments I'm over 7000 ft. so all baking requires adjustments. All that said really just follow the recipe and you will be happy.
Delicious as is. I also skipped the flax seeds and substituted cornstarch for the arrowroot. The loaf bakes to a beautiful color. The contrast of the slightly denser crust and the soft bread is awesome. Next time I would reduce the sugar only because I just felt like I put a lot in! But it is delicious with the amount called for. I think I'll go eat another piece:)
This recipe is a HUGE hit with my fiance and friends! We had so much zucchini from our garden this summer I didn't know what to do with it - now I do! It comes out as a moist brownie textured loaf! We did change somethings though. We added about 1/2cup of carob powder to the recipe and removed about 1/4cup of the flour. Also we reduced the amount of sugar added by about 1/3. I think the carob helps with the sweetness anyway. If at all possible add the flax seeds because they just make it all that much more special!
TOO sweet! and too dense for me. 2 cups of sugar along with 1 cup of applesauce (even though unsweetened) is just too much.
