The zucchini from two CSA’s and and Doorganics has nearly won. I struck back today making a double batch of vegan zucchini bread. Nice try zucchini.
- 3 Tbs ground flax seed
- 1/2 C water
- 1/2 C canola oil
- 1/2 C unsweetened applesauce
- 1 Tbs white distilled vinegar
- 1 1/2 C granulated sugar
- 2 C grated zucchini (about 1 medium zucchini)
- 2 tsp vanilla extract
- 3 C flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- 1 C chocolate chips (Ghirardelli’s semi-sweet chips are accidentally vegan)
Preheat oven to 325. Lightly grease two 8x4x2″ loaf man, 4 mini loaf pans or 2 muffin tins. In a mixer, combine the flax meal and water and blend until thickened. This is your “egg” portion of most recipes. Add the oil, vinegar, and sugar, and combine. Stir in the zucchini and vanilla.
In a separate bowl, combine the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add chocolate chips. Stir the entire bowl to make sure no dry areas are left. This is quite a bit of batter. Divide the batter evenly into the two loaf pans (or pans of choice) and bake for 60-70 minutes. (40-45 mins for mini loaves; 30-35 for muffins).
I snuck in a picture of the cutest Bagel in the world, Walter too. He was sleepy after a vegan treat.
Recipe adapted from Epicurean Vegan