Vegan Chocolate Zucchini Bread Recipe

With the cucurbits coming in fast and furiously, I'm forced to bake--even in this heat. Since there is no turning the oven on after noon, I was at it early making our contribution to tonight's neighborhood dessert party: vegan chocolate zucchini bread. Bet they can't wait for us to show up.

I adapted the recipe from Hell Yeah It's Vegan, who adapted it from another source.

3 tbsp chia seeds whisked into ½ c + 1 tbsp warm water*
½ c oil (I used organic canola mixed with Wildtree butter-flavored grapeseed oil)
½ c applesauce
1 cup organic cane sugar
1 tsp vanilla
2½ cups grated zucchini, packed (~3 medium-sized zucchini)
1½ c all-purpose flour
1½ c whole wheat flour
1 tsp salt
1 tbsp baking soda
1 tsp baking powder
1 tbsp cinnamon
5 tbsp Dutch cocoa powder

1 cup vegan chocolate chips

½ cup chopped walnuts


Preheat oven to 350 degrees F. Grease two loaf pans.

Mix wet ingredients in one bowl, dry in another. Then combine, stirring until combined. Spoon into loaf pans.

Bake for 45-55 minutes. Revel in the scent eminating from the kitchen; is there anything better than the smell of baking chocolate and cinnamon?

*A note about chia seeds. Yes, these are the same chia seeds of chia pet fame. Packed with protein and Omega 3s, these little powerhouses are the new flax seeds. When mixed with water and other liquids, they create this viscous gel that acts as both a leavening and binding agent. (The natural food bloggers can't seem to get enough of this stuff as a pudding, but you gotta grok that slimy texture.) They're readily available at health food stores; in the Denver area, Sunflower Farmer's Market carries them in the bulk section.

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