Zucchini Bread

1 Tablespoon cornstarch
1 Tablespoon cold water
2 cups sugar
3/4 cup oil
2 cups grated zucchini
1 teaspoon vanilla extract
3 cups flour (I used 1 cup whole wheat, 2 cups white)
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Mix cornstarch and cold water together until cornstarch is dissolved. Combine this with sugar, oil, zucchini, and vanilla. Then add remaining ingredients and mix. Preheat oven to 375 degrees F and grease two bread pans. Cook for 50-60 minutes or until a knife or toothpick inserted in the center comes out clean.

Revisited this recipe

3/4 cup sugar

1/2 cup margarine (Earth Balance)

1 tsp vanilla

1 Tbsp starch egg replacer

1 tsp salt, 

1 tsp soda

1 tsp baking powder

2 tsp cinnamon

3 cups flour (white, whole wheat, or both)

2 cups shredded zucchini

Optional: 1/2 cup chopped dates/raisins/dried fruit/chocolate chips/blueberries, etc

Preheat oven to 350 degree F. Cream together margarine and sugar, once incorporated, continue to stir while adding the vanilla, starch egg replacer, baking soda, salt, baking powder, and cinnamon. Mix until light and fluffy.

Next, start stiring in the flour, then the zucchini shreds. Sometimes I will alternate some flour, then zucchini until it is all incorporated into a dough. Do not overmix. Fold in dried fruit if using.

Grease either a loaf pan or muffin pans. Will yield two loaves of bread, or 24 muffins. Bake muffins 20-25 minutes, loaves 50-60 minutes or until a toothpick inserted in the center comes out dry.  Cool on a wire rack.

Chocolate Zucchini Bread and Other Variation:

• Replace 1/2 cup flour with 1/2 cup cocoa powder for a chocolate variation, make sure to add chocolate chips.
• Replace margarine with 1/4 cup applesauce and 1/4 cup plain vegan yogurt for a healthier variation.
• Reduce sugar to 1/2 cup and replace with brown sugar for a richer flavor.
• Replace 1/3 cup flour with 1/3 cup old fashioned oats (plus some oats to sprinkle on top).