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Yield:

2 (9×5-inch) loaves

Prep time:

40 minutes

Bake time:

50 to 65 minutes

Serving size:

1-inch slice

3 cups unbleached all-purpose

flour, or ½ all-purpose and ½

whole-wheat

1TB. ground cinnamon

1tsp. baking soda

1 tsp. cornstarch

½ tsp. salt

¼ tsp. aluminum-free baking

powder

Egg substitute for 3 large eggs

1¾ cups Florida Crystals or

unbleached cane sugar

1¾ cups canola oil

2½ tsp. pure vanilla extract

2½ cups finely grated zucchini, skin

on and washed

1cup chopped walnuts or pecans

(optional)

1. Preheat the oven to 350°F. Lightly grease and flour 2 (9×5-inch) loaf pans with nonhydrogenated shortening, tapping out excess flour.

2. Into a large bowl, sift together unbleached all-purpose flour, ground cinnamon, baking soda, cornstarch, salt, and aluminum-free baking powder, or blend with a wire whisk.

3. In a separate large bowl, and using an electric mixer fitted with a whisk attachment on high speed, beat egg substitute, Florida Crystals, canola oil, and vanilla extract for 1 or 2 minutes or until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add zucchini, and mix for 1 minute, scraping the bowl as needed.

4. Reduce speed to low, and with the beater attachment, add ½ of dry ingredients to batter, and mix to combine. Add remaining dry ingredients, and mix for 1 minute or until batter is well blended. Using a wooden spoon or rubber spatula, fold in walnuts (if using), and scrape the bowl once more.

5. Pour batter into the prepared pans. Bake for 50 to 65 minutes or until a sharp knife inserted into the center comes out clean.

6. Cool loaves for 10 to 15 minutes in the pans. Gently remove from the pans, and cool completely on a wire rack before slicing. Wrap leftovers in plastic wrap, or freeze in zipper-lock bags for up to 3 months.

Variation: For Zucchini Chocolate-Chip Bread, add 2 cups vegan semisweet chocolate chips to the batter before baking. Or add the walnuts and the chocolate chips!

BAKER’S BONUS

Zucchini Bread is an excellent way to use up all that extra zucchini in the garden—even the oversize zucchinis that are too tough to eat!

Gingerbread

Moist and spicy, this gingerbread cake is made with rich, thick molasses; cinnamon; and ginger. Add some crystallized ginger for a unique taste twist!

Yield:

1(8×8-inch) cake

Prep time:

20 to 30 minutes

Bake time:

40 to 50 minutes

Serving size:

1 (2½×2½-inch) piece

1¾ cups unbleached all-purpose

flour

1 TB. cornstarch

½ tsp. aluminum-free baking

powder

¾ tsp. plus ½ tsp. baking soda

½ tsp. salt

1½ tsp. ground ginger

¾ tsp. ground cinnamon

¼ cup nonhydrogenated vegan

margarine, softened

¼ cup Florida Crystals or

unbleached cane sugar

Egg substitute for 1 large egg

⅔ cup molasses

½ tsp. apple cider vinegar

¼ cup chopped walnuts (optional)

½ cup water, at room temperature

¼ cup crystallized ginger (optional)

1. Preheat the oven to 325°F. Lightly grease and flour a 8×8-inch baking pan with nonhydrogenated shortening, tapping out excess flour.

2. Into a large bowl, sift together all-purpose flour, cornstarch, aluminum-free baking powder, ¾ teaspoon baking soda, salt, ground ginger, and ground cinnamon, or blend with a wire whisk.

3. In a separate large bowl, and using an electric mixer fitted with a paddle attachment on high speed, beat vegan margarine and Florida Crystals for 1 or 2 minutes or until light and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed. Add egg substitute and molasses, mix for 1 minute, and scrape the bowl once more.

4. Reduce speed to low, add ½ of dry ingredients to batter, alternating with water, and mix to combine, scraping the bowl as needed with a rubber spatula. Add remaining dry ingredients, and mix for 1 minute, scraping down the bowl, or until batter is well blended and smooth.

5. In a small bowl, mix vinegar and remaining ½ teaspoon baking soda together until dissolved. Add to batter, and mix only until well blended.