This recipe needs no other introduction. Straight from Color Me Vegan by Colleen Patrick-Goudreau, a recent addition to my vegetarian library courtesy of the holidays, this recipe is definitely a crowd pleaser! I have never quite understood the fascination with adding zucchini to dessert breads, but this recipe simply rocks. Although, I'll be honest, I had nothing to do with the baking other than mixing the flaxseed with the oil, but that counts, right? In the end, this yummy treat was the creation of my very favorite baker and boyfriend...I'm a lucky gal.
Having never used egg substitutes to bake, neither of us were sure where this road would take us, but we gladly obliged to our end destination. The zucchini bread was moist and flavorful, with just the right amount of texture from the zucchini and touches of cinnamon and chocolate that perfectly sweeten the deal.
Give it a try for yourself!
YIELD: 2 loaves
3 tablespoons ground flaxseed (equivalent of 3 eggs)
9 tablespoons of water
1/4 cup unsweetened cocoa powder
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups granulated sugar
1 cup canola oil
1 teaspoon pure vanilla extract
2 cups shredded zucchini (2 to 3 medium zucchini)
1 cup chopped walnuts or other favorite nut (optional)
12 ounces nondairy semi-sweet or dark chocolate chips
- Preheat the oven to 350F. Lightly grease two 9x5 inch loaf pans.
- In a food processor or in a bowl using an electric hand mixer, whip the flaxseed and water together until you have a thick and creamy consistency. This can all be done by hand, but a food processor or hand mixer does a better job in a shorter amount of time. It also makes it creamier than if done by hand.
- In a large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt. Mix well.
- In a separate bowl, mix the flax eggs and the sugar until well combined. Add the oil and vanilla. Beat to combine and then stir in the zucchini.
- Add the wet ingredients to the dry and stir until just combined. Fold in the nuts and chocolate chips.
- Spoon into the loaf pans, dividing evenly between them. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean. Cool for 30 to 40 minutes in the pan and then turn out onto racks.
Enjoy more delicious, nutritious vegan recipes from this most excellent cookbook!