I've recently had success in using baking substitutes (namely whole wheat flour and organic cane sugar) in some of my favorite recipes: oatmeal raisin cookies, zucchini bread, blueberry pancakes. So then I thought I'd go a step - or two - further when I was baking last night, and substituted the sugar for light agave nectar, and half the oil with unsweetened applesauce. Let's just say I would've been better off sticking with my first modified recipe for mom's zucchini bread, as the result was a faster-cooking (read: brown), drier and much blander version. We've decided to still eat it and just drizzle it with a bit of honey or peanut butter so that it masks the extreme-vegan taste, which pretty much defeats the substitutions in the first place! Oh well, lessons learned.
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