Vegan Zucchini Bread

I enjoy cooking for my friends and, as I'm mentioned before, I have a very good friend who is vegan.  So from time to time, you will see a few vegan recipes pop up around here.  My feelings on being vegetarian or vegan are mixed.  I certainly understand doing it for health reasons (for example, another very good friend of mine who is vegan does so because of severe lactose intolerance and food allergies).  I also understand the desire to eat healthy and more natural but I feel that this can be done without such radical steps as to completely cut large food groups out of your diet.  Just about any diet or lifestyle change can work for you, as long as you watch your portions and make smart choices - but certainly to each his own.  Plus, I just really like food :)  Regardless of my personal opinion, vegetarians and vegans do lend an interesting challenge to cooking and baking!

This recipe is one of those that is pretty much already vegan without any unusual substitutions (except eggs for applesauce, but this is something often done to make recipes healthier).  The flax seeds add an interesting nutty flavor to the final product and the strong spices make the whole thing really warm.  Not surprisingly, this recipe reminds me a lot of pumpkin bread, which is one of my favorite things ever.  This is the first time I've ever made or tried zucchini so I don't have anything to compare it to, but it turned out very moist and tasty.  I would definitely make it again.

Vegan Zucchini Bread

via Hell Yeah It's Vegan!

Makes 2 loaves

Ingredients

6 tbsp ground flax seeds whisked into ½ c + 1 tbsp warm water
½ c oil
½ c applesauce
2 cups turbinado or light brown sugar
1 tsp vanilla
2½ cups grated zucchini, packed (~3 medium-sized zucchini)
2 c all-purpose flour
1 c whole wheat flour
1 tsp salt
1 tbsp baking soda
1 tsp baking powder
1 tbsp cinnamon
2 tsp nutmeg

Directions

1.  Preheat your oven to 350 degrees and grease 2 loaf pans.

2.  Mix together the flaxseed/water mixture with the oil, applesauce, sugar, and vanilla.

3.  Add the grated zucchini and stir until combined.

4.  In a separate bowl, combine the remaining dry ingredients.

5.  Add the dry ingredients to the wet ingredients and stir until combined^*.

6.  Divide batter into 2 prepared loaf pans and bake for 45-55 minutes (or until a knife inserted into the center comes out clean)

Notes

^{*At this point, you can add in any additional mix-ins you like such as chocolate chips, raisins, or nuts.}