Vegan Mofo: Veg Housewives of New Jersey Zucchini Carrot Bread

So moist, so good. You can't resist its tempting aroma. Go ahead, slice it!

You know how there are those recipes that go around and people take their own personal spin on it, adapt it and it becomes something else? That's what's sorta going on with this recipe for zucchini bread that spread like wildfire around the Garden State. The lore has it that it originally it came from a source like Better Homes and Gardens and then my friend Kara (a bonafide Jersey housewife) adapted an eggless version of it. It made the rounds, Deva (another Jerseyite) put it on her blog, Sabjimata, and now here's my signature vegan version of its warm fluffy goodness.

Gratin' zukes on an ampersand cutting board by House Industries! Zukes grown at Highland Orchards. Delaware!!!




Vegan Zucchini Carrot Bread (and Cake and Muffins!) Recipe
Prep time: about 15-20 minutes, cooking time about 45 minutes


Ingredients
  • 1 cup AP unbleached flour
  • 1/2 cup spelt flour
  • 1/4 cup wheat germ (you can leave this out if you don't have it)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1/2 cup vegan sugar
  • 1/2 cup dark brown sugar
  • 1/4 cup vegan yogurt (the thicker the better)
  • 1/4 cup melted Earth Balance
  • 1 cup shredded zucchini
  • 1/2 cup very finely shredded carrots
  • 1/2 cup raisins

Tips: 1) Easy sifting of dry ingredients with a mesh colander. 2) Hold your parchment in place with clothespins.





Directions
  1. Preheat oven to 350 degrees. 
  2. Line a loaf pan with parchment paper. (Or if making muffins, grease tins.)
  3. Melt Earth Balance.
  4. Grate zukes and carrots. (After I grated my zukes, I chopped them into itsy bitsy pieces so my children wouldn't complain.)
  5. Sift dry ingredients. Add wet ingredients to dry and mix with a spoon. No need to break out the mixer or to do a separate wet mix before adding it to the dry. Mix until just combined and fold in raisins.
  6. For a loaf, bake for about 40-50 minutes or until the crust is deep brown and a toothpick removed from the center comes out clean.
  7. For normal sized muffins, bake for about 20-25 minutes and for mini-muffins, bake about 15 minutes.
  8. Try not to eat them all in one setting. I know, it's hard, but you have to share!

Little ones in their jammies enjoying their morning muffins. "Best muffins  you've ever made, Mommy!" Aww!

4 comments:

  1. Who knew the real real housewives of New Jersey were so vegan-friendly? The addition of wheat germ is a great idea.

    ReplyDelete
  2. I have honestly (REALLY!) never seen such a beautiful and unique banner. I am a major typography nerd, so it's right up my alley.

    Did you design it yourself, if I might ask?

    ReplyDelete
  3. Hi Emily! Thanks. My husband, Ken Barber, is a type designer for House Industries and he designed/lettered it. You can find them at www.houseind.com and his blog is www.typeandlettering.com. Twitter accts: @houseindustries and @typelettering How's that for a promo? ;)

    On the making of the logo:
    http://www.scissorsandspice.com/2011/01/scissors-craft-new-scissors-and-spice.html

    ReplyDelete
  4. I would totally love to take credit for this recipe... but if my old-lady memory serves me correctly, I was at Sabjimata's house in PA for something, and offered to help her cook and she put me on zucchini bread duty... and then I got the recipe from her and made it for some other function here in NJ. but yea, I'll take the credit. :)

    ReplyDelete

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