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 ½ oil, ½ unsweetened applesauce. Either way, you won't be disappointed with this delicious bread!
Author: Epicurean Vegan
Ingredients
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)
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!
Recipe by Epicurean Vegan at http://epicureanvegan.com/2011/11/27/chocolate-chip-zucchini-bread/