There are two kinds of Vegan baking.

The first is a nauseating mixture of dates, quinoa, smushed bananas and dried apricots falls apart when you pick it up. 

The second kind looks, tastes, and feels like the baking everyone is used to, except it tastes slightly better, is somewhat healthier and is cruelty free.  This kind of baking is the most effective form of Vegan advocacy, because it says, “Look!  You don’t have to give up anything to be cruelty free!  Life can be just as rich and sweet and delicious as before!  Most of my recipes didn’t even need eggs or dairy in the first place!”  This is I think, part of the reason that Vegans seem to be obsessed with cupcakes.  Here is a great recipe that falls into that second category. 

Zucchini Banana Loaf

Ingredients — makes two 8X4 loaves.

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 tablespoon ground cinnamon
• 1 tsp nutmeg
• 2 ripe bananas
• 1/2 cup applesauce
• 1/2 cup earth balance margarine
• 1/4 cup soy milk
• 1 1/4 cups brown sugar
• 1 cup white sugar
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• 3 1/2 cups grated zucchini

Optional Topping:  roast 1/4 cup of pecan in earth balance, slowly adding sugar until the margarine won’t absorb any more.  Chop these up and sprinkle on the top before baking.

Directions:   

Preheat an oven to 325 degrees F, grease 2 8x4-inch loaf pan (you can use the paper that the earth balance sticks are wrapped in!)

1. Mix the flour, salt, baking soda, baking powder, cinnamon and nutmeg in a separate bowl
   
2. Beat the bananas, applesauce, earth balance, sugar, vanilla extract, soy milk and lemon juice together in a separate large bowl until you have an even consistency.  Slowly add the flour bowl to your batter.
3. Add your grated zucchini and mix it in.
   
4. Bake 60 to 90 minutes.  Check to see if its done by poking a fork or toothpick in the center, if its gooey, keep cooking.
5. Cool on a wire rack before cutting.