Chocolate Zucchini Bread

Zucchini is one of the most versatile vegetables. I’ve had so much from my garden this summer that I’ve been putting it in everything! From zoodles, savory zucchini pancakes, soups, shredded in salads, muffins and bread. I revamped my chocolate zucchini bread so it’s now completely plant based. You can use one kind of flour or a combination like I did. I’ve made it gluten free many times by substituting the unbleached and whole wheat flour for all oat flour or 1/2 oat and 1/2 buckwheat or rice flour. (Buckwheat is a seed, not a grain. Quinoa is another seed that’s often mistaken for a grain). My favorite way to eat this is with a little vegan cream cheese or butter.

Chocolate Zucchini Bread

1 cup unbleached flour 

1 cup whole wheat pastry flour

1 cup oat flour

1/4 cup unsweetened cocoa powder 

1 tablespoon ground cinnamon 

1 teaspoon baking soda 

2 teaspoon baking powder 

1 teaspoon salt 

3/4 cup white or raw sugar 

3/4 cup brown sugar

3 flax ‘eggs’ 

1/2 cup avocado oil 

1/2 cup applesauce

2 teaspoons vanilla extract 

2 1/2 cups shredded zucchini 

1 cup chopped walnuts or pecans

1 cup semisweet chocolate chips 

Directions:

Preheat oven to 350 degrees F. Lightly grease two 9x5 inch loaf pans or 24 muffin tins 

For the flax ‘eggs’ use 1 Tbsp flax meal and 3 Tbsp of water for each ‘egg’ (you can grind the seeds in a food processor). You can also use an egg replacer or chia ‘eggs’. Mix the flax meal with water and set aside until it’s a gelatinous texture.

In large bowl, combine flour, sugar, brown sugar, cocoa, cinnamon, baking soda, baking powder and salt. Once flax ‘eggs’ have reached a gelatinous texture, start adding the wet ingredients. Make a ‘well’ in the middle of the dry ingredients. Add flax egg, oil, apple sauce, vanilla and shredded zucchini. Mix until combined. Add the nuts and chocolate chips. Spoon evenly into loaf pans or muffin tins.

Bake in preheated oven for 45 to 50 minutes, for muffins bake 20 to 25 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack. Enjoy!

Lemon Zucchini Bread

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This year my garden has gone a little crazy. I’ve got more zucchini than I know what to do with. This particular one was too big for my spiralizer so I grated it, I still have tons of it! If anyone has some great zucchini recipes send them my way.  You can use any egg replacement you want, chia or flax seeds….whatever I just happened to have aquafaba (the liquid you get when you drain chickpeas) that needed to be used. You can also use whatever kind of sugar you’d like, I used raw sugar, and I used olive oil. Hope you enjoy!

Lemon Zucchini Bread

1 cup oat flour
1 cup barley flour
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
grated peel of 1/2 lemon
1/2 cup chopped walnuts
the juice of 1 lemon
6 Tbsp aquafaba
1/2 cup almond milk
1/3 cup oil
1 1/4 cup (packed) shredded zucchini

Preheat your oven to 400°F. Grease and flour (or line with papers) a 12-well muffin pan.

Combine the flours, sugar, baking powder, salt and lemon peel in a large bowl. Stir in the walnuts. In a
smaller bowl (or a two cup liquid measure), combine the aquafaba almond milk, lemon juice and oil. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until barely combined and then
fold in the zucchini. Spoon the batter into the pan.

Bake for 20 to 25 minutes or until the muffins spring back when you press them with your fingertips.

Remove from oven and turn out onto a cooling rack. Serve warm or with a little vegan butter. Store, in an air tight container, for 3 days at room temp.