Zucchini Bread
Vegan, recipe from Kathleen, originally from 'How It All Vegan' by Tanya Barnard and Sarah Kramer

1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
egg replacer (to equal 1 egg)
1/2 cup sweetener
1/3 cup oil
1 tsp vinegar
1 tsp vanilla extract
1 1/2 cups zucchini, grated
1/2 cup raisins
1/2 cup nuts, chopped
1/4 cup water (optional)

Preheat oven to 350F. In a large bowl, sift together the flour, baking powder, salt, and cinnamon. Add the egg replacer, sweetener, oil, vinegar, and vanilla, and mix. Stir in the zucchini, raisins, and nuts and mix together gently until "just mixed." Add a little water if the dough seems too dry. Spoon the batter into a lightly oiled loaf pan and bake for 45-50 minutes. Test with a knife to see if done. Cool for 10 minutes before slicing and serving. Makes 1 loaf.

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