Oh boy! Now the holidays are really here! My brother’s coming over and we’re going to make vegan zucchini bread. Oh boy oh boy oh boy!

This is a new recipe. I’ve never tried it, but it looks fine. It’s pretty hard to fuck up zucchini bread. Originally, I thought I’d locate my mom’s recipe, but couldn’t find it. I just assumed it came from my Mom’s vintage Betty Crocker recipe book that was handed down to me, but it wasn’t. Oh well, it’s good to try new things.

VEGAN ZUCCHINI BREAD

A classic recipe for vegan zucchini bread that freezes well. I love zucchini bread with a sprinkle of sugar and a dollop of margarine, though for a healthier breakfast, you’ll probably want to omit those extras! This recipe uses egg replacer, so make sure you have some on hand.

Ingredients:

* 2 cups grated zucchini, about 6 zucchini
* Egg replacer for 3 eggs
* 1 cup oil
* 2 cups sugar
* 1 tsp vanilla
* 3 cups flour
* 1 tsp salt
* 1 tbsp baking soda
* 1 tbsp cinnamon
* 2 tsp nutmeg
* 1 tsp baking powder

Preparation:
Preheat the oven to 350 degrees. Lightly grease 2 bread pans.

Stir together the zucchini, egg replacer, oil, sugar and vanilla. Add the remaining ingredients and stir well.

Pour the batter in to the pans and bake for 50-60 minutes. Enjoy!

source: http://vegetarian.about.com/od/breakfastrecipe1/r/zucchinibread.htm

After the bread is done, I have to pack for Chicago. Do I own warm clothes? Not much.