Vegan Zucchini Bread

 

I’ve made zucchini bread so many times over the years but surprisingly I’ve never blogged about it except for this Chocolate Zucchini Bread which is honestly more like cake. It’s one of my favorite things EVER though–my grandma makes the best I’ve ever had and I simply love sweet breads.

However, most recipes have LOADS of sugar and are definitely not the healthy. So I found a recipe I thought sounded good and adaptable and this one did indeed turn out awesome. I only wish I’d had a can of crushed pineapple to throw in and highly recommend doing so. 🙂

This version is not only vegan but has ZERO refined sugar and oil. My only issue was that the very middle top part didn’t get cooked all the way through and collapsed which wasn’t really a problem since there’s nothing raw in it but I would have left it in for maybe another 10 minutes. All in all though it was a good, solid recipe and we devoured it quickly!

Enjoy!

Vegan Zucchini Bread
Author: 
 
Ingredients
  • ½ c. Xylitol (or truvia, swerve, etc)
  • ½ c. Sucanat
  • 1½ c. Sprouted Spelt Flour (or other whole grain flour)
  • ½ t. Pink Sea Salt
  • 1 t. Baking Soda
  • 1½ t. Cinnamon
  • 2 t. Pure Vanilla Extract
  • ½ c. Unsweetened Applesauce
  • ¼ c. Ground Flaxseed mixed w/ 6 T. Water (let sit for 5 minutes to create flax "egg")
  • 1 c. Shredded Zucchini, all liquid squeezed out (I use a nut milk/cheese cloth bag)
  • ½ c. Pecan Halves
Instructions
  1. Preheat oven to 325 degrees. Grease a 9x5 loaf pan with coconut oil or spray with non-stick cooking spray.
  2. In the bowl of an electric mixer, whisk together the xylitol, sucanat, flour, salt, baking soda and cinnamon.
  3. Beat in the vanilla, applesauce and flax "egg" on low speed. Add the zucchini and beat until evenly incorporated.
  4. Pour batter into prepared loaf pan and place pecan halves on top.
  5. Bake for 45-55 minutes (I did 43 but mine was still a little underdone in the very middle--recommend 50 minutes).
  6. Cool completely in loaf pan. Slice.
Notes
Makes about 8-10 slices.

 

 

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Baking with Zucchini

Hi friends!  To follow up my majorly delicious (and healthy!) zucchini bread recipe, I thought I’d share even MORE recipes for baking with zucchini!  Just in case your garden overfloweth like so many people I know.  If you see more than you can bake at the moment, not a problem!  Just freeze your grated zucchini and thaw it out at a later time.  And I’ve included a mix of healthy and not-so-healthy recipes so there are options for everyone!

Chocolate-Cinnamon Swirled Zucchini Bread

Chocolate-Cinnamon Swirled Zucchini Bread by Bittersweet Blog

Chocolate Zucchini Cake with Dark Chocolate Ganache

Chocolate Zucchini Cake with Dark Chocolate Ganache by the Repressed Pastry Chef

Vegan, Gluten-Free, Sugar-Free Zucchini Muffins

Vegan, Gluten-Free, Sugar-Free Zucchini Muffins by Florida Coastal Cooking

Spiced Zucchini Cake with Maple Cream Cheese Frosting

Spiced Zucchini Cake with Maple Cream Cheese Frosting by My Baking Addiction

Zucchini Cookie Sandwiches

Zucchini Cookie Sandwiches by The Hall Family Blog

Zucchini Pineapple Cupcakes with Orange Sour Cream Frosting

Zucchini Pineapple Cupcakes with Orange Sour Cream Frosting by Brown Eyed Baker

Whole Wheat Zucchini Nut Muffins

Whole Wheat Zucchini Nut Muffins by Eating Clean Recipes

Zucchini Cookies with Chocolate Chips and Dried Cranberries

Zucchini Cookies with Chocolate Chips and Dried Cranberries by Two Peas and Their Pod

 

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Chocolate Zucchini Bread

Ok, confession time.  See, I have this feeling that I give off the impression on my blog that everything that emerges from my oven is perfect and beautiful and rainbows and puppies and all that cute stuff.  But the truth is, it’s not.  Every now and then I have some serious baking failures and not-so-perfect baking days.  Usually when it happens, I can immediately look back and realize what I’ve done wrong or need to do differently.  I didn’t go to a fancy, schmancy pastry school (I wish!) or get trained by some world renowned pastry chef; I’m just learning as I go.  So, in light of this revelation, I’d like to start off this post for a most delicious chocolate zucchini bread (more like cake, who are we kidding) with a short list of things I did “wrong”:

1.  Forgot an egg.

2.  Took it out of the oven prematurely, thus causing the middle to collapse upon itself.  Lovely.

3.  Didn’t line the pan with parchment or foil, thereby making the removal of the bread to a serving plate in one piece, a feat worthy of Houdini himself.

So, there it is.  Now, I can’t say that forgetting the egg made any difference and I did manage to throw the bread back in the oven and get it on the more cooked side as opposed to raw and inedible and getting it out of the pan only took one VERY large spatula and some sideways tipping maneuvering.  All in all, a good time in the kitchen.  Just ask my husband who has to listen to the choice words coming from that part of the house.

Needless to say, this cake…err, bread is one of the most delicious things I have every tasted.  It was incredibly moist and dense and formed a beautiful crust on the top.  And I loved the hint of cinnamon blended into the chocolate.  Also, I used mini semi-sweet chocolate chips both in the batter and on top and they kind of disappeared into the batter so next time I’ll use regular size or maybe chocolate chunks.  And there WILL be a next time.  Cause it was that good.

Enjoy!

5.0 from 1 reviews
Chocolate Zucchini Bread
Author: 
Category: Snack, Dessert
10-12
 
Ingredients
  • 1⅓ c. Vegetable Oil
  • 1 c. Granulated Sugar
  • 1 c. Dark Brown Sugar
  • 3 Large Eggs
  • 1 T. Pure Vanilla Extract
  • 2 c. Grated Zuchinni, squeezed dry (I processed mine in a food processor; just be sure and remove any large seeds first)
  • ½ c. Cocoa
  • 2 c. AP Flour
  • 1 t. Baking Soda
  • 1 t. Salt
  • 2 t. Ground Cinnamon
  • 1 c. Sour Cream
  • 1, 12 oz. pkg Semi-Sweet Chocolate Chips
Instructions
  1. Preheat oven to 350 degrees. Grease a 9x5x4½" baking pan or, if removing from pan, line with foil or parchment paper and grease well.
  2. In an electric mixer, beat oil and sugars on medium speed until well combined. Beat in eggs, one at a time and then the vanilla. Beat in the zucchini.
  3. In a separate bowl, whisk together the flour, cocoa, salt, baking soda and cinnamon.
  4. Add the dry ingredients alternately with the sour cream to the wet ingredients, beginning and ending with the dry. Fold in one cup of the chocolate chips.
  5. Pour batter into pan and sprinkle the remainder of the chocolate chips over the batter and press down lightly.
  6. Bake for 1½ hours or until a cake tester inserted in the middle comes out clean. Cool completely on a wire rack.

 

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