This fabulous recipe is from Colleen Patrick-Goudreau’s The Joy of Vegan Baking. The original recipe doesn’t include the chocolate chips, but I thought it would be a great addition. Because of this, I reduced the amount of granulated sugar a little to 1-1/2 cups. That may seem like a lot of sugar still, but this recipe makes 2 loaves. Patrick-Goudreau also notes that you could reduce the oil (1 cup) by using 1/2 oil, 1/2 unsweetened applesauce. Either way, you won’t be disappointed with this delicious bread!
INGREDIENTS:
3 Tbs ground flax seed
1/2 C water
1 C canola oil
1 Tbs white distilled vinegar
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 vegan)
1/2 C chopped walnuts (optional)
1/2 C raisins (optional)
DIRECTIONS:
Preheat oven to 325. Lightly grease two 8x4x2″ loaf man, 4 mini loaf pans or 2 muffin tins. In a food processor, combine the flax meal and water and blend until thick and creamy. You can also an electric mixer (which I did). 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 the nuts, raisins, and/or chocolate chips, if using. I left out the nuts and raisins. Stir into the zucchini mixture. 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). Enjoy!
- 3 Tbs ground flax seed
- ½ C water
- 1 C canola oil
- 1 Tbs white distilled vinegar
- 2 C granulated sugar
- 2 C grated zucchini (about 1 medium zucchini)
- 2 tsp vanilla extract
- 3 C flour
- 2 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp salt
- 1 C chocolate chips (Ghirardelli's semi-sweet chips are vegan)
- ½ C chopped walnuts (optional)
- ½ C raisins (optional)
- Preheat oven to 325. Lightly grease two 8x4x2" loaf man, 4 mini loaf pans or 2 muffin tins. In a food processor, combine the flax meal and water and blend until thick and creamy. You can also an electric mixer (which I did). 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 the nuts, raisins, and/or chocolate chips, if using. I left out the nuts and raisins. Stir into the zucchini mixture. 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). Enjoy!
I’m assuming this is the bread I bought at the bake sale. My family loved it, and I will definitely try the recipe next summer when I have excess zucchini to use up. Or before, if I can’t wait that long 🙂
I love zucchini bread…so very moist. Thank you for tempting me with this post. I’m hungry now for chocolate! I hope you have a lovely end to your week. I can’t believe it is already Thursday! Hugs and love from Austin.
I am going to be baking this bread today but I have a question about a substitute. I don’t have ground flax seed, but I do have Ener-G Egg Replacer. Would it be three “eggs” instead of three Tablespoons of flax?
Absolutely! Let me know how it turns out. 🙂
Thank you and I will! My neighbor is also excited about the bread as well. Turns out she is a HUGE zucchini bread fan 🙂 This will be my first zucchini bread ever.
Sorry about the lapse! I was enjoying the bread lol. I didn’t use 3 Tablespoons of the egg replacer. Since it said 1 1/2 teaspoons makes one egg I used 3 “eggs” instead. I didn’t use as much water either, I don’t know if that affected anything. I wasn’t prepared for them to be so tiny! At first I thought I had done something wrong, but they tasted awesome so I shrugged and ate some anyway.
My neighbor loved it! So did my other neighbor who was walking by when I handed her some. We still around half a loaf left but I think it will be gone tomorrow 🙂 Thank you for the awesome recipe and I can’t wait to make this when we get back to Oklahoma for our friends and family.
One thing about my bread though is it is darker than yours. We’ve noticed our tiny little oven makes cooking things a guessing game so I will bake it for less time next time. Thanks again!!
Wow–you’ve got some lucky neighbors! Ovens are finicky. You just never know, so sometimes its a crap shoot. It doesn’t sound like the “egg” thing is really a big deal, so that’s good to know. 🙂 Thanks for letting me know!
Lol and we will soon be changing ovens again so we get to learn a whole new one next month. Hopefully it won’t burn to many meals before we understand it’s weird oven lingo. You’re welcome 🙂