kleeoh1
Assistant Cook
Okay, so here's the deal, I am a vegetarian who is trying to become vegan. So, I have started using vegan friendly substitutions in some of my favorite recipes. Recently, I changed around a zucchini bread recipe that I love. Now, I've made it before with most of the substitutions already, the only new thing I tried this time was substituting the eggs with pureed tofu. This time it came out VERY moist, way too moist! I didn't think it was finished cooking but the outside of the bread was starting to get too dark, so I took it out, plus it had already cooked for about 80 minutes. It tastes excellent, the only problem is the moisture. Any suggestions on what I can do to make it less moist? Here's the recipe I used (with all my variations):
1 cup pureed tofu (instead of 3 eggs)
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
2 cups Rapadura sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup raisins
1 teaspoon salt
1 teaspoon baking powder
3 cups spelt flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
Thank you in advance!!
1 cup pureed tofu (instead of 3 eggs)
3/4 cup unsweetened applesauce
1/4 cup vegetable oil
2 cups Rapadura sugar
2 cups grated zucchini
2 teaspoons vanilla extract
1/2 cup chopped walnuts
1/2 cup raisins
1 teaspoon salt
1 teaspoon baking powder
3 cups spelt flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon baking soda
Thank you in advance!!