Vegan Zucchini Bread
On Sunday Rob and I made a batch of vegan zucchini bread with our first zucchini of 2013. It’s interesting the sense of duty we feel toward our homegrown vegetables. We never want to waste them, so the bulk of the weekend is often spent cooking up our harvests.
Our zucchini bread recipe comes from The Joy of Vegan Baking, by Colleen Patrick-Goudreau, and it never fails. It’s always good. Yes, making it did take up an entire afternoon, but that’s just because we’re not too good at baking. (I’m famous for my inaccurate measuring.) Our bread turned out a little funny-looking, a little lopsided (since the oven is slanted), but it tasted delicious. It also made the whole house smell wonderful, like nutmeg and cinnamon.
I had a piece for breakfast this morning out by the vegetable garden. It was quite tasty, and the garden made for a pleasant view. There are green, peaceful rows of bean tepees these days, and squash plants studded with huge orange flowers. Ripe cucumbers dangle from their vines, while the mint and oregano lean out of their beds and sprawl across the pebble path.
Vegan Zucchini Bread
Ingredients:
3 Tbls ground flaxseed
1/2 cup water
1 cup canola oil
1 Tbls white vinegar
2 cups sugar
2 cups grated zucchini
2 tsps vanilla
3 cups flour
2 tsps cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts
1/2 cup golden raisins
Directions:
Preheat the oven to 325 degrees F. Grease two 8 x 4 x 2-inch loaf pans.
Use an immersion blender to whip together the flaxseed and water until thick and creamy. Combine the flaxseed mixture, oil, vinegar, and sugar in a large mixing bowl. Stir in the zucchini and vanilla.
In a separate bowl, sift together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add the walnuts and raisins. Stir the dry ingredients into the wet ingredients, being careful not to overmix. Divide the batter into the loaf pans and bake for 60 to 70 minutes.
