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Foodie 411

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Vegan Lemon-Poppy Zucchini Bread

This Recipe Is:

By The No Meat Athlete
WebMD Recipe from Foodily.com

Fresh lemon, spices, and crushed pineapple make up for the lost sweetness and rising action of eggs. Chock full of calcium from the poppy seeds, this cake is one that even Betty Crocker herself would be glad to have created with her own two hands.

Ingredients

2 3/4 cups
whole wheat flour
4 tablespoons
flax seed, ground
1 tablespoon
baking soda
1 teaspoon
baking powder
1 teaspoon
salt
3 cups
zucchini, shredded
1 cup
pineaple, drained, crushed, 1/4 cup juice reserved
1/2 cup
canola oil
3/4 cup
raw sugar
2
lemons, zested and juiced (about 6-8 tablespoons of juice)
1/2 cup
poppy seeds
1 teaspoon
powdered sugar, for optional garnish

Instructions

Preheat the oven to 350°F.
Mix together the dry ingredients, set aside. Pour the pineapple, pineapple juice, oil, sugar, lemon zest, and lemon juice over the shredded zucchini and stir together. Mix the dry ingredients into the zucchini mixture, stir in poppy seeds.
Spray a tube or Bundt pan with nonstick spray and toss with flour to coat. Pour the batter into the prepared pan and bake for 40-45 minutes. When it's done the top should be domed and cracking in the center while the edges pull away from the sides. Check to see if a knife comes out clean. If the top is browning too much before the center is done, cover loosely with aluminum foil.
When the cake is cool, invert it to unmold. Put the teaspoon of powdered sugar in a fine mesh strainer and gently tap over the bread to garnish.

Reviewed July 16, 2012

From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to Foodily.com