Mmmm - for me, there's nothing tastier than home made, fresh, sweet bread right out of the oven! One of my favorites is my own recipe for Zucchini Bread, yolk-less of course!
Having food allergies means you do a lot of scratch cooking and baking. We have a few in our household and so I have learned to bake and cook eliminating egg yolks, molds (like mushrooms and any foods that are fermented, which are many), beef (yes, cow!!) and fresh milk. You can usually get around the kitchen pretty good eliminating the listed foods, until you come to the egg yolks. It's very difficult to bake fresh cookies, sweet breads, cakes, etc, because the proteins in the yolk help these items in the rising, texture and flavor.
I love to cook, so for me, working around these problems is not a big deal. But it has been a lot of trial and error, well worth trial and error! he he he! I'm listing the recipe below, and hope you will try it.
3 egg whites 3 cups flour**
1 cup oil 1 tsp baking powder
2 cups sugar 1 tsp baking soda
2 tsp vanilla 1 tsp salt
4 cups grated zucchini* 3 tsp cinnamon
*Wash zucchini, DO NOT PEEL, do not seed unless you have giant zucchinis from your garden (you'll know what I mean if you grew them yourself!) Course grate zucchini and squeeze out excess liquid.
**I use bread flour or King Arthur All Purpose flour.
Preheat oven to 350 degrees, grease and flour 2 standard bread pans (or 6 mini pans.)
Sift all dry ingredients together in small bowl and set aside.
Beat egg whites, oil, sugar and vanilla together.
Stir in zucchini, now add all dry ingredients and blend well.
Evenly distribute into 2 bread pans, bake for 60 to 75 minutes. Remove from oven when inserted knife comes out clean (a few crumbs are OK.) Cool for 10 minutes in pan, turn out on cooling rack.
Let me know if you have any questions. This is great bread and hopefully some of you will try it!
**My recipes are published, so please respect my hard work with any I list and don't take credit as your own.