This quick bread is a great, tasty way to use left-over zucchini during the summer months when zucchini is in season.
Makes two loaves
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Ingredients:
- 3 cups flour
- 1 t. baking powder
- 1 t. baking soda
- ¾ t. salt
- 2 eggs, lightly beaten
- ¾ cups white granulated sugar
- ½ cup tahini
- ¼ cup canola oil
- ½ cup soy yogurt
- ¼ cup honey
- 2 cups shredded zucchini
Preparation:
1. Preheat the oven to 325 F. Lightly grease (with dairy-free soy margarine or oil) two 9” x 5” loaf pans.
2. In a small bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
3. In a large mixing bowl, whisk together the eggs, sugar, tahini, canola oil, soy yogurt and honey until well blended. Add the zucchini and dry ingredients, mixing until just blended. Spread into the prepared loaf pans and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. Serve warm or at room temperature.
