Picnic

Summer Bounty Zucchini Loaf is for Dessert, Snack.

Summer Bounty Zucchini Loaf takes 45 minutes to prepare.

Summer Bounty Zucchini Loaf takes 60 minutes to cook.

Summer Bounty Zucchini Loaf makes 10 servings.

The ingredients for Summer Bounty Zucchini Loaf are:

1 1/2 tbsp egg replacer powder
3/4 cup warm water
1 tbsp ground flax
1/3 cup sugar
3/4 cup watermelon curd + 2 tbsp (for topping)
2 tbsp canola oil
1 tsp lemon juice
1 tsp vanilla extract
1 cup whole wheat flour
1 1/4 cups crushed arrowroot cookies (or vanilla wafers)
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 tsp cardamom
1/4 tsp ground ginger
1 large, finely grated zucchini

Here is how you make Summer Bounty Zucchini Loaf:

Preheat oven to 350 F and grease a 9x5 inch loaf pan well.In a bowl beat together egg replacer, water, sugar, watermelon curd, oil, lemon juice and vanilla until well mixed.Add the flour, baking powder, baking soda, salt, cardamom and ginger, mixing until just combined.Fold in the zucchini.Bake for 1 hour, until tests done.Serving Size: Makes one 9x5" loaf, 10 slicesNumber of Servings: 10Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Summer Bounty Zucchini Loaf is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 176.2

• Total Fat: 4.9 g
• Cholesterol: 0.0 mg
• Sodium: 74.7 mg
• Total Carbs: 31.4 g
• Dietary Fiber: 1.8 g
• Protein: 2.6 g

The dietary needs meet for Summer Bounty Zucchini Loaf is Vegan