my mom’s zucchini bread recipe

don’t tell her i’m giving yall this, but it turned out so good i can’t help it. i veganized it and it didn’t taste any different than how i’ve always known it. zucchini is plentiful and tasty here so i have a feeling i’ll be making lots of loaves of these!

mix together:

• 2 cups sugar
• 2 cups and 2 tbsp shredded zucchini
• 4 tbsp corn starch mixed with 2/3 cup water
• 1/2 cup oil
• 1/2 tsp dried lemon peel

sift in:

• 3 cups flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp nutmeg
• 2 tsp cinnamon

bake at 350F for 55-60 minutes, checking it at 45 minutes to see if it’s ready. in the end, it should be hot and soft inside and have a thin crispy crust. delish!