Vegan Zucchini Bannock

• 3 medium zucchini
• 1/4 cup water
• 1/4 lemon
• 4 cups flour
• 2 1/2 tablespoons baking powder
• 2 teaspoons salt
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon clove
• 5 tablespoons olive oil
• 1 egg substitute
• 1/2 cup raisins

1. Puree zucchini with 1/4 cup of water and juice of 1/4 lemon to make about 2.5 cups.
2. Mix dry and wet separately, mix dough, at some point you have to use your hands. Add water if it is too stiff.
3. Oil the pan, and split dough in half.
4. Roll each half long enough to go around the bundt pan, and then oil each of these.
5. Press the first one into the ring and fit together, then press the second oiled dough coil on top and press together. Push both down.
6. Bake at 350u0b0F for a long time in a bundt cake pan. 40 minutes or until top is golden and crusted.

zucchini, water, lemon, flour, baking powder, salt, cinnamon, allspice, clove, olive oil, egg substitute, raisins

Taken from www.food.com/recipe/vegan-zucchini-bannock-133257 (may not work)