'Peanut Allergy Princess' is the story of one mom, one Princess with food allergies (to peanuts and brazil nuts) and our journey through the stress of life with food allergies. Here you will find many recipes, tips on living (and enjoying life) with food allergies, thoughts from a mother of 3 kids (The Brothers and The Princess) and insights into our life. Welcome!

Thursday, November 1, 2012

Egg-less Zucchini Spice Bread

Fall is the time of year when there always seems to be an abundance of zucchini - especially if you grow your own garden. While I am always looking for new ideas to use up my zucchini, there is always the favorite. Zucchini bread. I am also a lover of spice bread - meaning cinnamon, cloves, nutmeg - those kind of spices. So, why not blend the 2 together!

I had a recipe from years back that we used to make, but it calls for 3 eggs and oodles (and oodles and oodles) of sugar. While it tasted great, it was definitely a "treat" and not something to be eaten for breakfast. Obviously I needed a version without eggs and I wanted one that was a bit healthier. This is what I came up with after combining and changing a number of other recipes. It is equally as delicious, but also more filling and worthy of breakfast. Or lunch. Or why not dinner?

Egg-less Zucchini Spice Bread

2/3 cup turbinado (or raw) sugar

2/3 cup sucanat

1 cup coconut oil (or butter. Or even half coconut oil and half butter)

2/3 cup no-sugar added applesauce

1 Tbsp. ground flax mixed with 3 Tbsp. water (or 1 egg)

2 cups grated zucchini

3 tsp. vanilla

1/2 cup whole wheat flour

2 1/2 cups wonder flour (or other whole grain flour, like spelt or kamut)

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

3 tsp. cinnamon

1/8 tsp. nutmeg

1/8 tsp. ground cloves

1/2 cup finely chopped walnuts or pecans (optional)

1/2 cup mini chocolate chips (optional - for a special occasion)

Preheat oven to 325 degrees F.  Spray loaf pan (or muffin tins) with non-stick spray.

Combine sugars, oil, applesauce and flax mixed with water in a large bowl. Beat until well blended. Add the grated zucchini and vanilla and mix well. In another bowl, sift together the dry ingredients.

Pour the batter into the prepared pan. Bake at 325 degrees F for 45-55 minutes (for loaf) or 20-25 minutes (for muffins).

These are super yummy served with homemade Apricot Jam or Raspberry Apricot Jam.

Yes, we love muffins more than "loaves" at our house!

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