Susan J Swanson Recipe

Vegan Chocolate Zucchini Bread

By Susan J Swanson sjskukana


Recipe Rating:
Prep Time:
Cook Time:
Cooking Method:
Bake

Susan J's Story

Last summer my friend Ted brought me an abundance of zucchini. After putting a lot in the freezer - some mixed with other vegetables for Ratatouille, some prepared to add to other dishes, still other shredded and pre-measured to make out of season zucchini breads, soups, etc. - I baked breads: plain, pineapple with cranberries or raisins, and chocolate.

Later in the season I planned to visit my sister Joan who has a vegan daughter so decided to make some regular bread for Joan and create a vegan version for Kimberly. This is the first recipe. "Kimberly's Vegan Chocolate Zucchini Bread"

Ingredients

1 c
shredded zucchini
1 c
sugar
1/3 c
canola oil
3 Tbsp
unsweetened cocoa
1 tsp
baking soda
1 tsp
baking powder
1 tsp
salt
1 tsp
vanilla
1 tsp
cider vinegar
1/4 tsp
cinnamon (optional)
1 1/2 c
flour
nuts (optional)

Directions Step-By-Step

1
Oil and dust loaf pan with flour.
Preheat oven 350 degrees
2
Mix shredded zucchini, sugar, oil, and vinegar.
Add dry ingredients and mix well.

*Add nuts if you are using.
3
Pour mixture into pan and bake approximately 50 minutes. Check with toothpick and if it comes out clean , it is finished. You may need to cook a few more minutes if it isn't.

* Another time I doubled the recipe, cutting the sugar a bit and baked in a bundt cake pan. It turned out quite well too.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy


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10 Comments

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Sharon Colyer Cmom02
Sep 16, 2014
Hi, Susan. No I haven't. My cooking has kind of gone down hill, as I have had health issues. My husband is working out of town, so I am not cooking much here, when he is gone, also. And, when he is home on the weekends, he sometimes cooks more than me. He likes to take leftovers with him, to his job.
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Susan J Swanson sjskukana
Sep 16, 2014
No, Sharon, I haven't tried the flax as an egg replacement. I have some in the freezer, I may try that sometime. Have you tried it since you made the suggestion?
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karen mclain kmcla67
Sep 16, 2014
I logged on to get the recipe and the 1 c sugar was crossed out, I made this before so why is it crossed out and why does it sink in the middle when it comes out of the oven. thanks
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Sharon Colyer Cmom02
Jul 22, 2013
I am looking at a recipe that is for a cake. It is calling for 3 Tbs. flax meal to 1/2 cup of water & let sit for 5 mins., until a thick, sticky paste has formed. But, they are still using 1 egg & another egg WHITE. They are using a bundt or angel food cake pan. So, this is a bigger cake. Whereas, you are doing a loaf pan. Is your flax in a bag or box that would have information on it? You are probably correct at 1 Tb., I would guess. Yep, I agree with your last sentence. Have a good day. :)
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Susan J Swanson sjskukana
Jul 22, 2013
@sharon - I have not tried that. I do have some in the freezer right now. Perhaps I will try it because I had planned to bake a bread that called for eggs and I don't have enough... How much of the absorbed flax do you think would sub for an egg? Maybe a T or two? I will give it some thought.

I think if you try this recipe, it doesn't need any eggs or flax, but you could add it anyway. :)