Vegan Pan Dulce - Conchas

At first I thought, "this may be the first post where I don't need words, only pictures." But then I realized that only (I should say mostly) Mexicans would know what pan dulce is. It's so delicious, everyone should know about it!

Pan dulce translates into "sweet bread". The pictures above show "conchas" or shells.They are little loaves of bread with a sweet flavored topping. Growing up, they were not very common in our house, because many of the panaderias (Mexican bakeries) were not close by. When we did have them, they were gone super fast. I have a couple good memories of enjoying a warm concha in the morning for breakfast.

 Since then, there is now a bakery really close to where I grew up, but alas... since becoming vegan I couldn't eat them without cheating. That's where my good friend the Internet comes in! 

I found a great recipe, and they turned out absolutely perfect. Check out the recipe, and report back!

I made a little heart design on some of them for the kids : ) They were fighting over them.

Zucchini Bread or Muffins

Since I had nooooo clue how to make zucchini bread (or how to even spell zucchini, thanks spellcheck), I went searching for recipes online of course! I finally stumbled upon one that does not use egg replacer. It's not that I have an issue with egg replacer, I just prefer to use ground flaxseed if at all possible. I also reduced the sugar and eliminated the fat. I can't imagine it tasting better than it did, so I'm glad I made the changes!

I made MANY changes to the recipe, but here is the original. 

Here is the recipe as I made it:

Delicious Zucchini Bread
Makes 2 loaves or 12 muffins

Dry:
1 1/2 cups whole-wheat flour
1 1/2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
Cinnamon
1 cup raisins
.
Wet:
5 tbsp ground flaxseed and 9 tbsp water
1 heaping cup sugar
8 oz applesauce (I used strawberry applesauce)
1 tbsp vanilla extract
2 1/2 cups grated zucchini (3 small/medium zucchini)

Add wet to dry, but do it slowly and be careful not to OVERMIX.
Divide the batter into two pans, or you can do what I did and use a loaf pan and a muffin pan.
Bake in a preheated 325-degree oven until a toothpick inserted in the center comes out clean. The muffins will be ready in about 40-50 minutes and the loaf will take longer about 60-70.

Cool and slide a knife around the edges of the loaf pan. Enjoy!