Zucchini Bread (vegan). quin shakra (jadecricket@gmail.com) www.manofarm.org This recipe is subject to adaptation, critique and/or revision.

For instance, try coconut milk instead of orange juice, pumpkin instead of zucchini, peach sauce instead of apple, almond extract instead of vanilla, etc. etc. 1. Preheat oven to 350 degrees Fahrenheit (if your oven runs hot, go 325). 2. Wet ingredients: First, mix separately: 3 tablespoons of ground flaxseed in 9 tablespoons of water. Let sit for approximately 10 minutes. 2 cups fresh grated zucchini 1 cup rapadura or sucanant sugar refined sugar also works fine. cup oil (sunflower or safflower preferred; soy or canola also works fine) cup apple sauce 1/3 cup orange juice (fresh squeezed preferred) 1-2 tsp vanilla grated lemon peel (or lemon extract): add to preferred taste 3. Dry ingredients: 3 cups pastry flour (I sometimes use a mixture of white and whole spelt, but whole wheat pastry or unbleached white pastry flours will impart a cakier texture to the bread) 1 tsp cinnamon 1 tsp baking soda 1 tsp baking powder 1 tsp salt 1/2 tsp ginger powder You dont need two bowls, just mix the wet ingredients together first, then mix the dry into the wet. Pour flax into the dry/wet mixture. Pour into baking pan with dimensions of approximately 9.5 by 13.5 by 2 inches deep. Glass baking pans with gas ovens cook things the most evenly, with electric ovens and metal baking pans less ideal. Work with what youve

got. Bake 45 minutes to 1 hour 15 minutes, depending on oven. Cool considerably, as Ive noticed vegan pastries that use flax need the coolness to gel and gain a cakey texture.