Popular lifestyle publication InStyle recently shared a plant-based baking substitution guide with its audience of 9.5 million. Touting the myriad health benefits of eschewing eggs and dairy, author Lindsay Dolak consulted with wellness journalist and cookbook author Candice Kumai for unique recommendations. In place of butter, try mashed sweet potato, Kumai said. Sweetness, color, and moisture—with the added nutritional benefits of vitamin A and beta-carotene—can all be achieved by mashing up the spud for a rich, butter-free pastry. Grated zucchini can replace oil in breads, cakes, and cookies and will lend to an end result with moisture, texture, and another boost of nutrients. The benefits of both zucchini and sweet potato can also be attained with sweet grated beets, Kumai said, rendering fat and sugar unnecessary. VegNews’ own vegan baking substitution guide provides swaps for milk, cream, honey, and eggs, as well.