It’s National zucchini bread day today! I’ve been making this recipe for longer than I can remember but I normally make it in late summer when zucchini crops are at their peak. Luckily I live in Florida and this is our harvest season! It’s a pretty standard recipe and I’ve used a lot of different egg replacers over the years but I chose to use aquafaba this time and it’s perfect. The best part is that this can all be made in a food processor. Don’t have one? Don’t worry, you can do it all by hand, but it’s super quick in the food processor.
You can add dried fruit like raisins or dried cranberries to this but I’m married to someone with a dried fruit aversion so I always have to leave them out. Like it completely plain? Don’t add anything! It’s totally versatile but I love the chocolate chips in this with the nuts and spices. Completely delicious. If you love frosting, then by all means slather it on. A cream cheese frosting would be really good on this.
I always place my loaf pans on another baking sheet. This does two things. It helps if anything bubbles over so it doesn’t spill in your oven and burn and it also protects the bottoms of the loaves so they don’t overcook and burn either.
A lot ask how to tell when your cakes are done as many ovens vary. The two classic tests are using a toothpick or cake tester inserted into the center of the cake and if it comes out clean with no batter sticking to it, it’s done. The other test is the spring test. Touching the top with your finger and pressing it in lightly, it should spring back and not sink in. I don’t trust this test and always use a cake tester as it could look done on top but still be raw inside.
U said u’ve used other egg replacers in the pass. Would u kindly give details on those for this recipe too please. I want to make some but don’t have any aquafaba on hands atm. Thank you very much.
Hi there! You can visit the FAQs on my site (on the homepage menu bar) as I have a section on egg substitutes for baking. In a nutshell, you need to replace about 3 tablespoons for every egg in the recipe. You could use pumpkin, applesauce, flax eggs (1 tablespoon flax meal mixed into 3 tablespoons water for each egg) or even a powdered egg substitute and all should work well. Good luck and let me know what you used!
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I have one last little zucchini as I’d like to make this bread. Can I substitute oat flour even partially in this recipe? Even maybe using oat flour And almond flour? That’s a lot of oil for those little cakes. Thank you Nancy from Connecticut
You can try substitutes although I haven’t tested them sorry. Did you rate this low before even trying it? Just curious as I’d wish you’d make it first before reviewing. Thanks!