A Vegan Twist on Mom's Classic Zucchini Bread Recipe

Zucchini bread has long been a beloved treat for me. It was my favorite treat as a kid. I have memories of going to my mom's garden to harvest zucchini, and then racing to the kitchen to bake up a loaf. I thought it was magic that one could use a vegetable to bake something so delicious! This recipe brings a vegan twist to a classic favorite, preserving the nostalgic flavors while making it accessible to those who follow a plant-based lifestyle. The addition of chocolate chips adds a delightful touch of sweetness, making it a perfect snack or breakfast option.

Ingredients

• 140g (1 cup) grated zucchini

• 187g (1 1/2 cups) all-purpose flour

• 150g (3/4 cup) sugar

• 1/2 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 1/2 teaspoons cinnamon

• 1 flax egg (see instructions)

• 1/2 cup neutral oil (such as canola or sunflower oil)

• 1 1/2 teaspoons vanilla extract

• 1 tablespoon lemon juice

• 1/4 cup plant-based milk (I prefer soy)

• 1/2 cup chocolate chips (optional)

  
  

Preparing the Flax Egg

The flax egg replaces traditional eggs and acts as a binder in the recipe. To prepare it:

1. Mix 1 tablespoon of flaxmeal with 3 tablespoons of water in a small bowl.

2. Stir well and let it sit for about 5 minutes until it thickens.

Step-by-Step Baking Instructions

1. Preheat your oven to 325°F (160°C). Grease a loaf pan or line it with parchment paper.

2. Grate the zucchini using a fine grater. Squeeze out excess moisture with a clean kitchen towel to avoid soggy bread.

3. Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, and cinnamon.

4. Combine wet ingredients: In another bowl, whisk together the flax egg, oil, vanilla extract, lemon juice, and plant milk.

5. Add wet to dry: Pour the wet mixture into the dry ingredients and stir until just combined. Avoid overmixing to keep the bread tender.

6. Fold in zucchini and chocolate chips: Gently fold in the grated zucchini and chocolate chips if using.

7. Pour batter into the pan: Spread the batter evenly in the prepared loaf pan.

8. Bake for 35-40 minutes: Check doneness by inserting a toothpick at an angle into the center. It should come out clean. If it doesn't come out clean keep baking.

9. Cool before slicing: Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

   
   

Tips for the Best Vegan Zucchini Bread

• Use fresh zucchini: Freshly grated zucchini adds moisture and flavor. Avoid pre-shredded zucchini that may be dry.

• Don’t skip squeezing out moisture: Excess water can make the bread soggy.

• Choose your oil wisely: Neutral oils work best to let the cinnamon and vanilla shine without overpowering the flavor.

• Add mix-ins: Besides chocolate chips, try chopped nuts or raisins for extra texture and taste.

• Store properly: Keep the bread in an airtight container (I, honestly, just wrap mine in foil as it doesn't last long in my house) at room temperature for up to 3 days,

  or refrigerate for up to a week. It also freezes well for longer storage.

Serving Suggestions

Vegan zucchini bread is versatile. Here are some ways to enjoy it:

• Warm slices with a smear of vegan butter or nut butter

• Toasted lightly and topped with fresh fruit

• Served alongside a cup of coffee or tea for a cozy snack

• Cut into small squares for a party platter or lunchbox treat