Remember when I did a little doorbell ditching on National Zucchini Day?
Well it came back to bite me in the arse.
My neighbor Francisco showed up this morning with a loaf of zucchini bread for me.
He used {part of} the zucchini I gave him.
How funny is that?
Now I know what you are thinking… Mavis, there must be fifty seven million and two zucchini bread recipes out there, does the world really need another one?
My answer – Yes.
Why? Because this was the best zucchini bread I have ever tasted that’s why.
I’m not sure if had something to do with it being made with all brown sugar or the applesauce, but man oh man was it good.
Oh, and did I mention it’s a VEGAN recipe? Vegan = Food without a face.
Seriously, this is the best flippin’ zucchini bread I have ever tasted.
Easy Zucchini Recipes – Vegan Zucchini Bread with Chocolate Chips
Ingredients
6 tbsp flax seeds
½ cup warm water
2 cups brown sugar
½ cup vegetable oil
½ cup applesauce
1 tsp vanilla
2 cups zucchini, grated
2 cups all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda
1 1/4 tbsp cinnamon
2 1/4 tsp nutmeg
1 tsp salt
1 cup chocolate chips {optional}
Instructions
- Preheat oven to 350 degrees
- In a large bowl mix together the flax seeds and warm water and it let sit for 5 minutes.
- Next add sugar, applesauce, vanilla, oil and mix well.
- Fold in grated zucchini.
- In a separate bowl combined the flours, baking powder, baking soda, cinnamon, nutmeg and salt.
- Add the dry mixture into the wet and stir until combined.
- Add chocolate chips.
- Lightly grease and flour 2 loaf pans, pour batter into pans and bake for 50- 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool, slice and serve.
Looking for a new loaf pan? This USA Pans 8.5 x 4.5 Inch Aluminized Steel Loaf Pan is Da’ Bomb!
Kat D says
That’s pretty much the way I make mine! Except I use all applesauce, all white-wheat flour, and mini chocolate chips. I like the minis because then the whole bread is fully infused with chocolate. And nothing is better than food infused with chocolate!
Elizabeth F says
So agree. Aren’t those mini chips great. I too use all applesauce. I can applesauce just for that reason, run it through the food mill so nice and smooth. I haven’t been able to find mini vegan chips though so now for my youngest daughter (vegan x yr) if have to chop her regular vegan chips. Also keeps them from sinking though in a batter like this they probably would not sink.
Bonnie Greer says
If I use all applesauce, how much? No oil or sugar correct? Thanks
JulieP says
I’m not sure how sweet your applesauce is but I would only replace the oil with applesauce so would use one cup of applesauce.
LaToya says
Vegan. Stop it. Stop it now. If you turn your site vegan, I’ll never return. I’ll be forced to hang with the save the drama for your mama wenches. And that won’t be good. Considering I’ve been banned forever from that site. muah ha ha ha. That sure was nice of him to do though. Props for kindness – his, and yours.
Robin Kipling says
This sounds awesome and if my house doesn’t get too hot today I am totally going to try to bake some tonight…sadly I have no zukes, think a yellow summer squash will be an okay substitute?
Random Person Named Melissa says
How does it taste without the chips? I know this sounds alittle weird but I HATE chocolate, especially cakes with it. Well except if it’s completely negated by the taste of caramel or nuggat or something along those lines.. but only in candy bar form…
Elizabeth F says
What if you tried butterscotch chips?
Lisa says
Yum! Love the vegan recipe! We have a variation of eaters in our household…one vegan, one vegetarian, two that don’t eat meat much and one meat lover! Yes, it’s real fun trying to come up with something for dinner! Now this recipe…we can all eat it! Thanks! 🙂
Elizabeth F says
We also have multi eaters in our house. We are basically ovo-lacto vegetarians though one daughter vegan. Most of cooking is vegan or when possible I do cook a vegan and vegetarian version. For example, I did that 2 years in a row now with my birthday cake. I divided the recipe 3/4 and 1/4 ( and people wonder why they need to learn fractions!) so there is a larger regular version of carrot cake with cream cheese frosting and a smaller vegan version. She loves it.
Husband and son will eat meat though almost always chose veg option.
Elizabeth F says
I have never tried the flax dealie, though I have used egg replacer (I think brand is ENER-G) many years. Can you taste the flax seed? I have this funny thing where I always think something tastes weird even though no one else detects it. Do you just grind it as needed in the blender?
Lisa says
You can purchase ground flaxseed. I’ve used it in place of eggs in cakes and cornbread and it makes them SOOO moist and that is the only way we make it now! You can’t taste the flaxseed.
Elizabeth F says
OK. Tonight is my shopping night. I will look for it.
Elizabeth S. says
I just got back from the store and forgot the ground flax seed. 🙁 Is this a must item in this recipe or will it work without it? Any substitutions that can be made? I am vegan or gluten free, so any help would be appreciated. Thanks 🙂
Christine says
OMG! Made 8 loaves today to give to neighbors in honor of Zucchini Day (and to get rid of my surplus zucchini from the garden). Best zucchini bread recipe ever!
Jessica says
is there a typo on the cinnamon? Is it actually tablespoon or should it be teaspoon?
Mavis Butterfield says
No typo… there is really that much cinnamon. 🙂
Sandie says
I will be making this in the morning!
Robin says
Yes, make it! We’re over the moon about our batch.
Robin says
Our garden is overflowing with humungous zucchinis and this was the perfect opportunity to put them to use! I made this recipe yesterday afternoon and it was flawless. Followed as written other than using 1c turbinado + 1c coconut sugar. Also drizzled the finished product with a simple lemon juice/zest glaze which I highly recommend doing! took it over the top. Omitted chocolate.
I added 1 cup blueberries (tossed with flour to prevent sinking) to half of the mixture and made blueberry muffins (threw walnuts into half of the muffins). Superb. The walnuts add a great texture/crunch.
Fresh picked blackberries were added to the other half of the mix which I baked in a standard 9×5 pan.
The muffins took about 35min, give or take. The loaf was about 60min and could have used 2-3min more, but no big deal! I sliced half of the loaf into squares and packed them up with a few muffins to take to my coworkers. They raved about them! I’ll definitely be making this recipe again with some other fun fruits/nuts/etc.
Susan Staci Sprayberry says
Mavis:
I made these, but in muffin form. Bought a wonderful tin and muffin cups from Ikea and these turned out wonderful. I improvised and put a round slice of zucchini in the bottom of the cup, as well as, the shaved for recipe. I also bought whole bars of dark chocolate at IKEA and shaved into recipe. Thank you.
Respectfully,
Susan S. Sprayberry
Amy says
WHOA! That is a TON of sugar…2 cups for 2 loaves plus what’s in the chocolate chips 🙁 I think I’m going to try this and halve the sugar…..I’ll let you know if I do!
Julie P says
Just had a go at this and no way could you say ‘pour the mixture in to the pans’ it was more of a dollop! I’ve re-read the recipe. I don’t think I went wrong anywhere except the ground flaxseeds did seem very stodgy with only half a cup of water. Only time will tell, they look a little crispy on too
Michelle says
We make these all the time, especially during zucchini season. I always reduce the sugar to a little over a cup since there chocolate chips in it too. I also make them gluten free. Great recipe.