For the past few mornings, I've been enjoying this moist loaf of Swell Vegan's Lemon Zucchini Bread:
I'm a sucker for anything with lemon, and with the fresh zucchini finally coming into the farmer's market, I knew I HAD to make this recipe from Swell Vegan's cookzine (appropriately named Swell).
As you can see by the picture, it didn't get much lift in the oven, but I'm used to that since I only use whole wheat pastry flour rather than white. It never gets as fluffy. Swell Vegan actually recommended spelt flour (which I didn't have on hand) or part all-purpose, part whole wheat pastry flour. But I subbed all whole wheat pastry flour.
I did have to cook this about 30 minutes longer than the recipe called for. I think this might have had something to do with my oven. But her recipe calls for a 45 to 50 minute cooking time on 325 degrees. I always bake breads like these on 350 for about an hour, so I ended up jacking up the temp to 350 after 55 minutes in the oven. Then I cooked it for 20 more minutes. When I make it again, I'll start with a 350 degree oven.
And I will be making this again! It was scrumptious schmeared with Tofutti cream cheese:
By the way, after the last tofu fish post, a few people asked when my cookbook will be coming out. Honestly, I don't know. I have about 200 recipes developed, but the dessert section still needs some work. And my testers are hard at work trying things out. I plan to find a publisher (or self-publish) after the recipe development phase ... that way I can do things at my own pace. My goal for finishing recipe development, though, is December.