When I think of summer, one thing I remember is growing zucchinis in our backyard, and getting more than an abundance of them for us to handle…and literally handing them out to everyone we saw. Well, my lovely cousin I’ve been visiting handed some HUGE zucchinis to me last weekend…or they may be squashes, idk, but they are huge and ready to be used!
I am moving out in about 6 days and am trying hard to use up all the ingredients for baking that I have on hand; it’ll help to be one less thing to lug down to my new place with Whit! So, in an effort to use up the zucchini and with my love for quick breads, I decided to try a zucchini bread recipe I had yet to try!
I know many of you are not vegan, but if you want a great vegan cookbook and animal rights advocate to follow, you need to look up Colleen Patrick-Goudreau. I have been listening to her podcast on iTunes for years and it never ceases to make me think and reassure me about my decision to become vegan at the beginning of this year. She has an abundance of cookbooks and other books out on the market, many of which I own, but my favorite is The Joy of Vegan Baking. I have heard people rave about her zucchini bread recipe so I figured this was the perfect time to try it out! I modified the recipe a little bit but here it what I came up with!
Vegan Zucchini Bread
Adapted from The Joy of Baking by Colleen Patrick-Goudreau
3 Tbsp ground flaxseed
1/2 C water
1/2 C organic sunflower seed oil
1/2 C organic unsweetened applesauce
2 C organic turbinado raw cane sugar
2 C organic grated zucchini2 tsp vanilla
3 C organic whole wheat flour
2 tsp cinnamon
1 tsp nutmet
1 1/2 tsp baking soda
3/4 C organic chopped walnuts
1/2 C organic raisins
1.Preheat the oven to 325*F. Grease two loaf pans generously and set aside.
2. Combine ground flaxseed and water in a small bowl, set aside. Grate zucchini and set aside too.
3. In a large bowl, combine oil, applesauce, sugar, vanilla and grated zucchini. When the flaxeed/water mixture is thick, add to zucchini mixture.
4. In the same bowl, add flour, baking soda, cinnamon and nutmeg. Mix until combined.
5. Add in chopped walnuts and raisins, making sure not to over mix the ingredients.
6. Split between the two loaf pans and bake for 60-70 minutes. Cool on a wire rack and serve with some Earth Balance butter or hey, even peanut butter if you want!
*You can also make 4 mini loaves or 24 muffins from this mix.
Let me know what you think! I must say, I am a fan…and have enough zucchini to feed an army so there is an abundance of these loaves in my kitchen right now!