Recently, a friend of mine requested help veganizing one of her favorite Betty Crocker recipes: Zucchini Bread. Her family has been using Betty Crocker’s Cookbook since she was a child and she wanted to make this for her daughter without eggs, dairy, and oil. I love taking requests for veganizing vintage recipes, so I got right to work.
I have several versions of Betty Crocker’s Cookbook, including versions from the 1950s, 1970, and 1980s. I was looking to find the first Zucchini Bread recipe that was published by Betty Crocker, and was intrigued to find, from my personal collection, that the first Zucchini Bread recipe wasn’t published in their books until about 1983. I could be wrong, however this is what I found in my collection. This was interesting to me because I’ve grown up enjoying Zucchini Bread and thought it was a classic American recipe. Obviously, now it is, however it appears to not have been published by Betty Crocker prior to the 1980s.
Here’s a photo of the original Betty Crocker Zucchini Bread recipe from page 202 in the 1983 version of this infamous cookbook:
Star Zucchini Bread Recipe
I love vintage Betty Crocker cookbooks because their recipes were triple tested before going to print, which means that many people have tested the recipes, and the flavorings and ratios have been perfected. This makes it very easy to create delicious veganized versions of classic American recipes.
Today, we have lots of scientific research about the health benefits of a low-fat, whole food, plant-based diet. Learn about why we should eliminate eggs, dairy, meat and oil from our diets by visiting the Physicians Committee for Responsible Medicine’s website, PCRM.org.
Quick breads, such as Zucchini Bread, are pretty easy to veganize. Here’s what I substituted to make this recipe vegan and healthier using whole grains and without the use of shortening:
Betty Crocker Zucchini Bread
The result was a very delicious, moist and sweet vegan Zucchini Bread. The original recipe makes either two 9x5x3″ loaves, or three 8.5×4.5×2.5″ loaves so plan ahead for an ample amount of baked goods when making this recipe. The original recipe calls for raisins, however my husband loves chocolate chips so for two of the loaves I substituted dark chocolate chips. Both versions were delicious. For the chopped nuts, I used walnuts.
Heat oven to 350 degrees Fahrenheit. Grease bottoms only of loaf pans. Mix applesauce with sugar in a large bowl. Add ground chia seeds, zucchini, vanilla extract, and water. In a medium sized bowl, sift and mix together whole wheat flour, baking soda, salt, baking powder, cinnamon, and cloves. Add dry mixture to wet mixture and mix until dry mixture is completely moistened. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60-70 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
I love vintage Betty Crocker cookbooks because their recipes were triple tested before going to print, which means that many people have tested the recipes, and the flavorings and ratios have been perfected. This makes it very easy to create delicious veganized versions of classic American recipes.
Today, we have lots of scientific research about the health benefits of a low-fat, whole food, plant-based diet. Learn about why we should eliminate eggs, dairy, meat and oil from our diets by visiting the Physicians Committee for Responsible Medicine’s website, PCRM.org.
Quick breads, such as Zucchini Bread, are pretty easy to veganize. Here’s what I substituted to make this recipe vegan and healthier using whole grains and without the use of shortening:
Betty Crocker Zucchini Bread
The result was a very delicious, moist and sweet vegan Zucchini Bread. The original recipe makes either two 9x5x3″ loaves, or three 8.5×4.5×2.5″ loaves so plan ahead for an ample amount of baked goods when making this recipe. The original recipe calls for raisins, however my husband loves chocolate chips so for two of the loaves I substituted dark chocolate chips. Both versions were delicious. For the chopped nuts, I used walnuts.
Heat oven to 350 degrees Fahrenheit. Grease bottoms only of loaf pans. Mix applesauce with sugar in a large bowl. Add ground chia seeds, zucchini, vanilla extract, and water. In a medium sized bowl, sift and mix together whole wheat flour, baking soda, salt, baking powder, cinnamon, and cloves. Add dry mixture to wet mixture and mix until dry mixture is completely moistened. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60-70 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
I love vintage Betty Crocker cookbooks because their recipes were triple tested before going to print, which means that many people have tested the recipes, and the flavorings and ratios have been perfected. This makes it very easy to create delicious veganized versions of classic American recipes.
Today, we have lots of scientific research about the health benefits of a low-fat, whole food, plant-based diet. Learn about why we should eliminate eggs, dairy, meat and oil from our diets by visiting the Physicians Committee for Responsible Medicine’s website, PCRM.org.
Quick breads, such as Zucchini Bread, are pretty easy to veganize. Here’s what I substituted to make this recipe vegan and healthier using whole grains and without the use of shortening:
Betty Crocker Zucchini Bread
The result was a very delicious, moist and sweet vegan Zucchini Bread. The original recipe makes either two 9x5x3″ loaves, or three 8.5×4.5×2.5″ loaves so plan ahead for an ample amount of baked goods when making this recipe. The original recipe calls for raisins, however my husband loves chocolate chips so for two of the loaves I substituted dark chocolate chips. Both versions were delicious. For the chopped nuts, I used walnuts.
Heat oven to 350 degrees Fahrenheit. Grease bottoms only of loaf pans. Mix applesauce with sugar in a large bowl. Add ground chia seeds, zucchini, vanilla extract, and water. In a medium sized bowl, sift and mix together whole wheat flour, baking soda, salt, baking powder, cinnamon, and cloves. Add dry mixture to wet mixture and mix until dry mixture is completely moistened. Stir in nuts and raisins. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 60-70 minutes; cool slightly. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. To store, wrap and refrigerate no longer than 10 days.
0 Komentar