Day four: who else likes veggies hiding in their desserts? I seem to always have extra zucchinis hanging around, so why not grate them up and put them in this ridiculously delicious but still wholesome bread?
Since I’ve been having dental work, I left the traditional walnuts out and it was super-soft as a result. Deliciously soft. Especially warmed up with a little earth balance…Mmm.
Without further ado, the recipe (Taken straight from Hell Yeah It’s Vegan!)
Vegan Zucchini Bread
6 tbsp ground flax seeds and ½ c warm water
2 c turbinado sugar (or light brown sugar)
½ c oil
½ c applesauce
1 tsp vanilla
2 to 2½ c grated zucchini (~3 medium-sized ones)
2 c all-purpose flour
1 c whole wheat flour
1 tbsp baking powder
½ tsp baking soda
1 tbsp cinnamon
2 tsp nutmeg
1 tsp salt
Directions!
From Hell Yeah It’s Vegan!: “Grease two loaf pans.
Mix together flax seeds and warm water.
Add sugar, oil, applesauce, and vanilla; beat well.
Add grated zucchini; stir til combined.
In a separate bowl, sift together remaining dry ingredients.
Add dry mixture to wet and stir just until dry ingredients are moistened and everything is incorporated evenly; some lumps are fine. If adding additional mix-ins, fold them in now. Divide batter between prepared pans.
Bake at 350 for 50-55 minutes, or until knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing.”
So soft and delicious and somewhat good for you because it has a ton of zucchini in it!
Thought I’d commemorate the opening of the new Bay Bridge today with some photos I took last time I drove over the old one– Enjoy! See you tomorrow!
anotherberkeleyvegan 