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Jan 18, 2018
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Lemony Zucchini Bread
Serves 6
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Photo by Carmen Troesser
January 2009

Lemony zucchini bread is a formidable addition to any arsenal of natural baked goods. Besides the soy milk, the other secret ingredient is the tahini, a good replacement for eggs and oil, and one that lends a hint of nutty flavor to this slightly dense bread. The lemon juice gives it a refreshing, sunburst taste, and the poppy seeds are great for texture and eye appeal.
Lemony Zucchini Bread
Read the article: Adventures in Soy Milk: Do it yourself for economy and experimentation


1 cup shredded zucchini
½ tsp. salt plus a few pinches
1½ cups all-purpose flour
½ cup whole-wheat flour
1 Tbsp. baking powder
2/3 cup brown sugar
2 heaping Tbsp. poppy seeds
1 cup plain soy milk
¼ cup lemon juice
3 Tbsp. tahini


• Preheat the oven to 350 degrees.
• Place the zucchini in a bowl and toss with a few pinches of salt. Set the zucchini in a colander for 15 minutes and let any excess liquid drain.
• In a large mixing bowl, combine flours, baking powder, brown sugar, poppy seeds and ½ teaspoon of salt. Set aside.
• In a separate bowl, blend the soy milk, lemon juice and tahini. Make a well in the bowl of dried ingredients and pour in the wet ingredients. Mix until blended. Add the zucchini and stir gently to combine.
• Pour the batter into a prepared 9-by-5-inch loaf plan. Bake 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
• Cool the bread in the pan for 10 minutes, then invert onto a rack and cool completely before slicing.

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