Tuesday, October 29, 2013
Vegan Jalapeno Zucchini Bread
1/2 cup applesauce (unsweetened)
1/2 cup liquid from the jalapeno jar
1/2 cup your favorite oil. I like coconut oil.
2 1/2 cups grated zucchini
2 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 tablespoon onion powder
1 teaspoon sea salt
1 teaspoon garlic salt
4-5 cloves of fresh garlic, minced
2-4 tablespoons jarred jalapenos, finely chopped
Preheat the oven to 350F. Grease and flour 2 bread loaf pans. (this may look like you could make one large loaf, but it won't cook all the way through if you don't make the two smaller loaves.) In one smaller bowl, mix your wet ingredients together. In a large bowl mix all the dry ingredients together. Pour the wet mixture into the dry and mix well. Pour into the pans. Bake for 50-55 minutes. Insert a toothpick in the center of each loaf. If it's done, the toothpick will come out clean. Allow the loaves to cool for at least 15 minutes before digging in. I highly recommend smearing some vegan cream cheese on a warm slice of this bread! Enjoy!