Make up a batch of carrot zucchini muffins for quick grab-and-go breakfasts. With bananas, oats, yogurt, coconut, pecans, ...

Yields: 1 loaf Ingredients 2 cups shredded zucchini (about 1 medium to large-sized zucchini) 1 cup vegan cheddar-style, shredded “cheese” 3 sprigs fresh rosemary 2 tablespoons chopped, fresh ...

1. One bowl vegan chocolate zucchini banana bread A warm slice of zucchini bread is the perfect breakfast for a weekend morning, and Hummusapien blogger Alexis Joseph, MS, RD—who is also a ...

You will need: 2 cups grated zucchini (about 1/4 to 1/3 of that behemoth in the photo; it measures out to about 240 grams) 3 tablespoons egg replacement powder (or equivalent of 3 eggs) 9 ...

Spread the onion mixture in an even layer over the bottom of the tart. Add an even layer of the eggplant. Top with tomato slices arranged in an overlapping circular pattern.

Add zucchini. Combine flour, baking powder, baking soda, salt, raisins and nuts, then add to zucchini mixture. Add pineapple and mix well. Pour into greased and floured 9x5-inch loaf pan.

INSTRUCTIONS Preheat the oven to 350°F. Spray a 9-by-9-inch baking pan lightly with cooking spray. In a large bowl, whisk together the vegetable oil, sugar, eggs, and vanilla until smooth. In a ...

Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter.

This vegan crispy sheet pan gnocchi is a complete one-pan meal featuring roasted potato gnocchi, lentils, and colourful vegetables. Baked until golden and tossed with Italian herbs, it's finished with ...