Remember when I did a little doorbell ditching on Nation Zucchini Day?
Well it came back to bite me in the arse.
My neighbor Francisco showed up this morning with a loaf of zucchini bread for me.
He used {part of} the zucchini I gave him.
How funny is that?
Now I know what you are thinking… Mavis, there must be fifty seven million and two zucchini bread recipes out there, does the world really need another one?
My answer – Yes.
Why? Because this was the best zucchini bread I have ever tasted that’s why.
I’m not sure if had something to do with it being made with all brown sugar or the applesauce, but man oh man was it good.
Oh, and did I mention it’s a VEGAN recipe? Vegan = Food without a face.
Seriously, this is the best flippin’ zucchini bread I have ever tasted.
Ingredients {slightly adapted from this recipe}
6 tbsp ground flax seeds
½ cup warm water
2 cups brown sugar
½ cup oil
½ cup applesauce
1 tsp vanilla
2 cups zucchini, grated
2 cups all-purpose flour
1 cup whole wheat flour
1 tbsp baking powder
1/2 tsp baking soda {15 Cool Uses for Baking Soda}
1 1/4 tbsp cinnamon
2 1/4 tsp nutmeg
1 tsp salt
1 cup chocolate chips {optional}
Directions
Preheat oven to 350 degrees
In a large bowl mix together the flax seeds and warm water and it let sit for 5 minutes. Next add sugar, applesauce, vanilla, oil and mix well. Fold in grated zucchini.
In a separate bowl combined the flours, baking powder, baking soda, cinnamon, nutmeg and salt. Add the dry mixture into the wet and stir until combined. Add chocolate chips.
Lightly grease and flour 2 loaf pans, pour batter into pans and bake for 50- 60 minutes, or until a toothpick inseetred into the center comes out clean.
Cool, slice and serve.
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