Cara here! Don’t tell my mom I’m giving this recipe out, but it turned out so well that I can’t help it. I veganized this family recipe and it didn’t taste any different than how I’ve always known it. When I smell zucchini bread baking, it smells like summer to me. My mom always made huge batches of it, including a chocolate version! But this is the classic. It's amazing how baking it now instantly takes me back to eating these muffins by the handful on a breezy summer day as a teen. Zucchini is plentiful and tasty here (especially now that my parents are growing their own!) so I have a feeling I’ll be making lots of loaves of these this summer!
This recipe makes a good amount of muffins/loaves, so I wouldn't suggest doubling it, but I did and it made enough to feed an army! (Or at least, my boyfriend's office and our roommates and us.) You'll just need an extra large bowl if you do want to double it :)
First, mix together:
- 2 cups sugar
- 2 cups and 2 tbsp shredded zucchini
- 4 tbsp corn starch whisked with 2/3 cup water
- 1/2 cup oil
- 1/2 tsp dried lemon peel
Then sift in:
- 3 cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp nutmeg
- 2 tsp cinnamon
Bake at 350°F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. Mini muffins take about 40 minutes, muffins take 50 minutes, and loaves take about 60 minutes. In the end, they should be hot and soft inside and have a thin crispy crust. Enjoy!