Have you ever gotten one of those MONSTER sized zucchini from the farmer’s market and thought to yourself, “what am I going to do with this”? Well, on Thursday I went out to the garden and found the biggest zucchini I’ve seen yet. Two days before I felt like it would be fine for another day or so… Boy, was I wrong. So, I decided to make zucchini bread. I found a recipe on Culinate‘s site and decided to run with it/tweak it a bit.
Vegan Zucchini Bread
- 2 cups zucchini, grated and loosely packed
Look at the size of that zucchini!
- 2 TBSP ground flax seed
- 1.5 cups whole wheat flour
- 1 TBSP cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/3 cup brown sugar
- 1/2 cup almond milk (or other non-dairy milk)
- Juice of one lemon (and zest if you’ve got it)
- 4 TBSP coconut oil
- 3 TBSP blackstrap molasses (or agave or maple syrup)
- 1/3 cup each raisins and craisins
Preheat the oven to 350 F and oil and dust with flour a 9×5 loaf pan. To grate the zucchini, I would suggest using either a mandolin or a food processor. The Mandolin will be a more fine grate than the processor.
Mandolin ($16 from BB&B) Totally worth it
To a large bowl add the zucchini, flax seed, flour, zest (if using), cinnamon, baking soda, baking powder, and brown sugar. Mix the ingredients well.
Zucchini plus dry ingredients mixed
In a small bowl mix the milk and the lemon juice. This mixture will curdle.
Curdled almond milk
Add the oil and the molasses and mix well.
Wet ingredents together
Gently mix the wet ingredients into the zucchini mixture and fold the raisins or craisins into the mixture as well. Do not over mix the batter.
Batter
Pour the batter into the prepared loaf pan and bake for 45 minutes. Let the loaf cool for 5-10 minutes, remove from the pan and enjoy!
Zucchini Bread
