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!
But please be warned, although the texture of the flax eggs is spot on, the flavor of flax is quite pronounced in this recipe. I’d go as far as to say that this zucchini bread is “flax forward.” If that’s an issue for you, I’d skip the flax and replace it with chia–and let me know if that works, because I’ve never made a chia egg before.
Finally, I know this recipe is a winner because it has passed the ultimate test. When I made it last, it disappeared just as fast as any non-vegan treat would. I can’t say Colin didnt’t slather a warm slice with butter and jam (not vegan), but it was gone in a flash. I’ve also made a version with chocolate chips and pecans that was heavenly (not vegan) and a version with super ripe plums and pecans that was also super delightful (vegan)!
I hope you enjoy it RIGHT now before the zucchini abundance is totally gone–but if not, please make this next summer. Your zucchini will be begging you to!
Makes two traditional loaf pans, or one 10 inch bundt cake.
Preheat oven to 350.
Prepare loaf pans by greasing with olive oil. If using a bundt pan, make sure it’s well oiled and floured so the cake doesn’t get stuck in the pan.
3 flax eggs (3 tbsp flax, 7 1/2 tbsp water, stir and let sit for 5 minutes)
1 cup olive oil
1 cup sugar (I like using turbinado if I have it. If not, white sugar will do)
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine sea salt
2 cups grated, packed zucchini (from 1 large or 2 smallish zucchini)
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 cup chopped toasted walnuts
4 ripe plums, chopped small or 1/2 cup chocolate chips (optional)
Make flax eggs and let sit for 5 minutes until thick and viscous.Combine olive oil, sugar and flax eggs and whisk until combined.Add cinnamon, vanilla, baking soda, baking powder and salt and whisk well.Add the zucchini and stir. Add flour just until it’s incorporated (do not over mix). Add walnuts and stir.
Divide mixture into two prepared oaf pans or one well greased and floured bundt pan.
If using fruit as a mix in, add fruit to the top of each loaf and swirl into the cake with a fork. If using chocolate chips, you can add with the walnuts.
Bake for 45-55 minutes, making sure to test cake with a toothpick at 45 minutes.
Let cool in pan for 20 minutes, then transfer to baking rack.