Fortunately, with all the allergies in our house, I was able to make some quick substitutions. The results aren't always great, but judging by the small amount which is left, today's efforts were a winner.
|Dairy/Egg/Nut/Soy-free Zucchini Bread|
*dairy-free, egg-free, nut-free, soy-free
2 C of white flour + 1 C whole wheat flour
½ tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp baking soda
2 C grated zucchini
¾ C flax mixture** (egg substitute)
¼ C oil + ¾ C applesauce
3 tsp vanilla extract
2 C sugar
**egg substitute: 1/4 C of flax mixture = 1 egg
**I combined 1/4 C of flaxseed meal with 3/4 C of boiled water (it's approximately a 1 to 3 ratio); simmered for about 5 minutes and let cool.
NOTE: Flax doesn't work well as a substitute if you need to use more than 4 eggs.
Preheat over to 350 degrees. Sift well the first 5 ingredients. Add the remaining ingredients when ready to mix and combine well. Pour into three small loaf pans or 2 large loaf pans and 6 muffin cups. Add as much oatmeal crumb topping (recipe follows) as you would like.
OATMEAL CRUMB TOPPING
* I quadruple this recipe and freeze leftovers for next baking adventure
¼ C brown sugar
¼ C oatmeal
1 tsp cinnamon
2 tsp milk/soy free margarine
Mix dry ingredients; cut in 2 tsp margarine.
Bake about 55 minutes(for bread); bake 25 – 30 minutes for muffins. Time can vary if you live at a higher elevation. I have to cook a bit longer where I live.
My kids loved this. I hope yours will too!