zucchini bread recipe from the art opening

hi folks!

my art opening was fabulous! it was so much fun!!!!!

thank you so much everyone who came!

i’ll post more about it later, with photos.

many of the people who came were excited about the zucchini bread i made for the opening. yeah, i made 4 loaves! it was an easy recipe. i made it vegan, but the only thing i needed to change were the eggs (i used egg replacer from a box). i’ll post the recipe so you can make it if you want to. it was really easy, i doubled the recipe, and it worked great.

i am going to make more for the closing reception too, if you want to try some. that’s on saturday august 28th, from 2 to 4 pm. at the launch pad gallery, that’s 534 SE Oak Street, Portland OR 97214.

ps I used zucchini from the farm i work on.

art opening zucchini bread:

3 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons cinnamon
1/2 teaspoon ginger powder
1/2 teaspoon pumpkin pie spice
(mixed these in a separate bowl)
3 eggs (or “3 eggs worth” of egg replacer – I used “energ-e” brand, and I also added 1 teaspoon of applesauce to the batter after i mixed in the “eggs”)
1 cup sugar (I used like 4/5 cup)
3 teaspoons vanilla

1 cup oil (I used about 3/4 cup of a mixture of grapeseed and coconut oils)
3 1/2 cup grated zucchini
(I stirred it all up here then added:)
1 cup chopped walnuts
1 cup raisins

i also made one loaf without walnuts or raisins, simply by scooping some into a bread pan before mixing in the walnuts and raisins. it was very good both ways.

so, bake it at 325 for 60 minutes. the recipe I made it from said you can do it for 70 minutes too, but 60 was great in my oven.

oil and flour the pans first. It’ll make 2 loaves.

Happy Baking!

Love, Katie


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