Instead of loaves, I wanted to make muffins to freeze and take to work as snacks. I had a couple of zucchini I needed to use, and this recipe turned out SO well! Delicious and moist! I used 2 c whole wheat flour and 1 c white, and substituted 3/4 c mashed banana for the oil. For muffins, I baked at 375 for 20 minutes and got my favorite vegan muffins yet! Thank you for this great recipe that proves you can bake beautifully without dairy products!!

Reviewed On: Mar. 13, 2012

SOOOO yummy, and so easy because I had everything on hand except zucchini. I used dried potato flakes because they were what I had, and mixed in some packaged vegan mushroom gravy with the ground beef substitute based on other reviews. I will definitely make this over and over, though most likely leaving out the tomatoes because for me, they didn't really add anything.

Reviewed On: Dec. 16, 2011

This is AWESOME!! I would give this more stars if I could!! As a new vegetarian, I am always looking for new recipes and feel like I have found a winner in this one! I made a couple of changes based on what I had on hand in my cabinets - 1 can of black beans and 1 can of pintos, 1/2 of a low-sodium taco seasoning packet, and added some Ro-Tel that was open and needed to be used. I put a little fat free shredded cheddar and sour cream in it just before I ate it - AMAZING AND SO EASY TO MAKE! Thank you so much for this recipe; I will be making this MANY more times!

Reviewed On: Mar. 22, 2011