This bread has been in the family for quite some time now, and the end of summer seemed a good time for veganisation. That, and I was jonesing for the deliciously moist and sweet top crust.
3 C AP flour
1.25 t baking powder
1 t baking soda
1 t cinnamon
2 C sugar
2/3 C oil
1 t salt
6 T flaxseed meal
.5 C water
1 T vanilla
.25 C non-dairy milk
2 C finely shredded zucchini
Preheat oven to 350ºF. Coat two 9 x 5-inch loaf pans (preferrably glass) with non-stick cooking spray.
Sift together the dry ingredients and set aside. Whisk together the flaxseed meal and water in a small bowl and set aside.
Cream together the oil, sugar and salt until lighter in color and somewhat fluffy. With mixer on low speed, beat in the flaxseed mixture, vanilla and milk. Add the dry ingredients and beat until combined. Add the zucchini and beat 1 minute on medium-low speed.
Divide mixture evenly between prepared pans and bake, 40-60 minutes, until golden brown and a cake tester inserted in the center comes out clean. Cool 10 minutes in pans before removing to a wire rack to cool completely.
The mixing method described above works just fine; however, I've been using another method I brought home from work. Once I determine the legality of sharing it, I shall.