My friend Kris is at it again this summer, growing an amazing garden of fresh veggies and sharing her surplus of zucchini. Last year, I made lots of savory zucchini casseroles. This year, as I’m moving into my 9th month of pregnancy and my cravings for sweets is still strong, I decided to experiment with zucchini breads. It was easy to make the bread vegan, just substitute ground flax and water for the eggs and use vegan chocolate chips. Most breads call for lots of oil, so to make it healthier I tried half the oil as coconut oil. I only did half because I was afraid the whole bread would taste too coconut-y, but it didn’t at all, so next time I’ll try all coconut oil. You could also use apple sauce but I didn’t have any! I also chose half whole wheat flour to make it a little more healthy too. I ran out of coconut sugar but that would be a healthier choice instead of regular sugar as well. Anyways, my husband and I tried the bread warm out of the oven with some vegan butter spread on… it was so good, we stood at the counter and ate a fourth of the loaf!! Hope you enjoy, and thanks again for the zucchinis Kris!
Heat the oven to 350 degrees, then mix together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In another bowl, mix together the oils, sugar, vanilla and flax eggs.
Mix the wet into the dry, then fold in the zucchini and chocolate chips. Remember the best part about baking vegan… you can safely try the yummy batter!!
Bake for an hour plus a few minutes… then take out to cool. Enjoy!