Simple Zucchini Bread {Vegan}

Zucchini Bread {vegan} | Kneading Home

Tomatoes, zucchini, peaches, oh my! Can you tell I'm trying to hold onto summer? They are practically giving zucchini away this time of year, it's so cheap. I knew I couldn't let the season end before making (and freezing) some zucchini bread. Look no further than Deb Perlman, the goddess of smitten kitchen, and my go-to for almost everything. I've made her zucchini bread before, and like everything else she makes, it was delicious. But I wanted to make it a bit healthier, since I have zero self-control around baked goods. 

I had a feeling I'd be able to replace some of the sugar with a combination of maple syrup (I LOVE MAPLE SYRUP!!!) and a can of applesauce I had in the back of the fridge from a chocolate cake I made a little while ago.  I figured I could add a bit of whole wheat pastry flour in place of all purpose, pack a little more zucchini in there, and I thought, while I was at it why not make it vegan? I'm happy to report, I succeeded on all fronts. Way better than I expected, actually. (Note: I don't always succeed. I made loaded nachos last weekend intending to post them, and after 3 hours of dicing tomatoes and onions for homemade salsas, the result tasted significantly less good than the $8 nachos from Sharky's down the street. Sigh...)

Zucchini Bread {vegan} | Kneading Home
Zucchini Bread {vegan} | Kneading Home

The result is pretty damn awesome. It is probably the most moist, borderline too moist (if such a thing even exists) bread I've ever made. It's rich like gooey dark chocolate cake, but warmed by a combination of cinnamon, nutmeg, & maple. 

Classic Zucchini Bread {Vegan}
Adapted from Smitten Kitchen 
Makes 2 medium loaves 

3 flax eggs (3 tbsp ground flax seed + 1/2 cup water + 1/4 tsp baking powder) 
1 cup coconut oil, melted  
1/2 cup brown sugar
1/2 cup cane sugar
1/2 cup applesauce, unsweetened
2 tsp vanilla extract
2.5 cups grated zucchini

2 cups whole wheat pastry flour
1 cup all purpose flour
1 tbsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp sea salt 

Prepare the flax eggs by whisking flax seed with water in a small bowl. Let sit for 15-20 minutes until the texture becomes much like that of an egg. Preheat the oven to 350 and grease two medium loaf bans. In a large bowl whisk together flax eggs with 1/4 tsp baking powder, oil, sugars, applesauce, and vanilla. Stir in grated zucchini (it can be grated using either a food processor with a grating attachment or a box grater). 

In a medium size bowl combine both flours, cinnamon, nutmeg, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients and stir to combine. Pour into loaf pans and bake for about 1 hour or until a toothpick comes out clean. 

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