This is the best zucchini bread I’ve ever eaten. You’d never guess that it’s vegan. It’s moist, flavorful, crunchy on the outside, warm and soft on the inside.
And even though summer is officially over, I bet you still have a zucchini or two in your refrigerator, right? If you have extra plums or peaches lying around, you can chop them up and sprinkle them into the batter. Or if you like your zucchini bread a little bit more decadent, you can add chocolate chips (likely not vegan, but if this isn’t an issue for you, go right ahead). This recipe also uses half whole wheat flour, unrefined sugar and lots of nutritious, fiber filled zucchini. So it’s basically a health food.
And you might be thinking to yourself, “why is Michelle making a vegan recipe when her favorite food in the world is butter?” Well, I was trying to figure out what to do with all of the zucchini from our CSA (during peak zucchini season) and didn’t have eggs at the time and I was too lazy to walk to the corner store (it was likely 100 degrees outside too). I did, however, have flax seeds and heard that I could make “flax eggs” with them. And although I was skeptical at first about an egg substitution, once the flax seeds soaked in water for 5 minutes, the mixture became viscous and really did resemble the texture of raw eggs. Eureka!