Okay, this might be the best zucchini bread I’ve ever had. Granted, I haven’t tried that many recipes for zucchini bread, but this one is just about perfect, so why would you keep looking? This bread turned out really moist and full of flavor. And it’s vegan! That doesn’t mean you can eat 3-4 slices of it a night (cough, cough), but it IS healthier for you. I added a handful of chopped pecans to my bread, and I wish I had added more! I will be making this again, but with more nuts.
Vegan Zucchini Bread
Yield: 2 loaves
6 tbsp ground flax seeds
½ cup warm water
2 c turbinado sugar (or light brown sugar)
½ cup oil
½ cup applesauce
1 tsp vanilla
2 to 2½ cups grated zucchini (~3 medium-sized ones)
2 cups all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1 tbsp cinnamon
2 tsp nutmeg
1 tsp salt
1 cup chocolate chips or raisins, optional (I added 1/4 cup chopped pecans)
Grease two loaf pans.
Mix together flax seeds and warm water.
Add sugar, oil, applesauce, and vanilla; beat well.
Add grated zucchini; stir til combined.
In a separate bowl, sift together remaining dry ingredients.
Add dry mixture to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine. If adding additional mix-ins, fold them in now. Divide batter between prepared pans.
Bake at 350 for 50-55 minutes, or until knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing.