I have never eaten zucchini bread. That is, I hadn't until I veganized this recipe from Paula Dean of all people. I have also never made a loaf. I love doing new things!
To veganize, I just replaced the eggs with some soy yogurt and applesauce.
The bread came out delicious! With two snags though. First, it was too sweet. I believe this is because I used sweetened soy yogurt as my egg replacer. So next time I will use the same amount of yogurt but unsweetened, because the binding and moistness was perfect. I may also use about 2/3 the sugar called for by the recipe.
Second, it stuck like crazy to the bottom only. This is probably also due to the sugar. So next time I will either oil the pan more thoroughly or cover it with parchment.
My hubby points out that this could work well as a savory bread, something which I may need to experiment with...
Because of the sticking issue, the loaf tore in half during depanning - leading to a not-very-photogenic (but still very edible) loaf. And so, I give you this picture of a zucchini that looks like a duck.