Today I woke up with a craving for zucchini bread. It's one of the first things I learned to bake when I went vegan, and it's definitely one of my favorite quick-breads. I started out with the recipe from 'The Joy of Vegan Baking,' but have modified the measurements slightly over the years to make it a bit more dense and hearty, with less sugar and oil.
Zucchini bread (adapted from the Joy of Vegan Baking)
makes 1 standard-sized loaf
1 1/2 Tbs ground flaxseeds
1/4 cup water
80g canola oil
1/2 Tbs vinegar
90g organic cane sugar
150 g grated zucchini
1 tsp vanilla extract
200g all purpose flour
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/8 tsp baking powder
1/2 tsp salt
a handful each of raisins and chopped walnuts
Preheat oven to 350F
1. Whisk ground flaxseeds and water until it gets thick and gooey
2. Add canola, vinegar, sugar, grated zucchini, and vanilla extract. Mix til well-combined.
3. In a separate bowl, sift the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add to the wet ingredients and mix until just combined. Add raisins and walnuts and mix again, gently. Be careful not to over-mix. The batter should be fairly thick.
4. Transfer batter to pan and spread evenly. Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
This makes a great substantial breakfast, especially when eaten warm with a thin spread of nondairy butter on top. It's quite a dense bread, so it will fill you up and keep you goin' til lunch time!