Ah summer. There are so many awesome things that summer brings, and among these … zucchini by the boatload. I feel that zucchini may be Max’s soul vegetable. I mean, neither of them know when to stop. When you have zucchini, chances are you have a LOT of zucchini… yes?
I have made so many zucchini recipes, some of which are documented here. One of my favs is my Chocolate Omega-3 Zucchini Cake  that is moist but super healthy, and last year I made the non-vegan version of the bread below , which was awesome too.
But of course, I’m always interested in experimenting with food and seeing where I can incorporate more plant-based ingredients and make things a bit healthier, so I rolled up my sleeves to give this one a whirl. I’ll be honest, sometimes when you substitute flax or chia ‘eggs’ for regular eggs, the result is really dense. With this recipe you truly can’t tell the difference! The extra virgin olive oil is a healthier fat to use, and the flax eggs do a killer job of binding it all together… and you get the benefit of the lignins (heart healthy fibre) and plant-omega-3 fats (ALA- again, super heart healthy!) that come with it!
Please let me know if you make it at home, would love to hear how you liked it!
Vegan Zucchini Bread (or muffins)
Vegan zucchini bread that can easily be made into muffins that is moist, delicious and healthy... and can be frozen to keep on hand for unexpected guests!
- 2 tablespoons ground flax seeds
- 6 tablespoons water
- 1 cup tightly packed grated zucchini
- 1 ¼ cup tightly packed grated peeled apple Gala or Granny Smith are good choices
- ½ cup extra virgin olive oil
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 1 cup toasted pecans chopped
- 3/4 cup black raisins
- ½ cup packed brown sugar or coconut sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- ½ teaspoon allspice
- ¼ teaspoon nutmeg
- ½ teaspoon salt
Preheat the oven to 350F and grease and flour two small (4x8 inch) loaf pans or line a muffin tin with paper liners.
Combine the flax with the water and let it sit for 5 minutes. Mix the flax along with the remaining wet ingredients together well in a medium bowl with a wooden spoon.
Mix together the dry ingredients in a large bowl until combined.
Stir the wet ingredients into the dry ingredients, folding with a rubber spatula until it is completely incorporated together.
Pour the mixture into the prepared loaf pan or muffin tins and bake until the loaf or muffins are golden brown and a toothpick inserted into the centre comes out clean. The muffins will take approximately 25 minutes and the loaf approximately 50 minutes.
Remove from the oven, let it cool in the pan for 5 minutes, and invert the loaf or muffins onto a baking rack (removing the loaf pan if applicable), to finish cooling before serving.