I’ve had the strongest craving for zucchini lately – I’ve fried it, thrown it in soup, sauteed it, just can’t get enough of it. I couldn’t find any at the grocery store on my last trip, so I was beyond stoked when we popped into a bulk store and I get 4 HUGE ones for $2. I obviously bought way too many, and then had to quickly prep and eat them all.
Quick sweet breads are my favorite way to use up produce. And I knowwww that I have like 8,000 sweet bread recipes already, to the point where half the internet probably thinks I only eat sugary bread. #InMyDreams <— ugh, why would I hashtag in the middle of the post? Josh tried to buy a shirt at Banana Republic the other day with a hashtag on it. Nothing else, just a hashtag. Why? I also gently reminded him that it’s the pound symbol, too, and then instantly felt 83 years old.
This old lady feeling had a resurgence on Tuesday morning when I grabbed hairspray instead of dry shampoo, and proceeded to coat my roots with way too much of it. The crunch factor on my hair was out of this world.
1½ c turbinado sugar or your preferred granular sugar
½ c butter or vegan buttery spread, melted
½ c unsweetened applesauce
½ tbsp baking soda
1 tbsp cinnamon
1½ tbsp nutmeg (I LOVE nutmeg so I go a little overboard with 2 tsp)
1 tsp salt
3 c minus 1 tbsp white whole wheat flour (or 2 c white whole wheat flour plus 1 c all purpose)
1 c chocolate chips, nuts, coconut, or your favorite mix ins
Instructions
Preheat oven to 350 degrees F. Spritz 2 loaf pans with nonstick spray.
In a large bowl, mix the flax, chia, and warm water. Let gel for at least 5 minutes. Meanwhile, shred the zucchini (in the same container is fine!).
Add the sugar, butter, and applesauce to the flax/chia gel and zucchini. Stir well.
Add the remaining ingredients (except the chocolate chips/nuts) and stir until almost combined. Add the mix ins and stir.
Split the batter between 2 loaf pans. Bake for 45 minutes until a toothpick inserted in the center comes out clean.
Remove loafs from the oven and run a knife along the outside edges of the loaf pans (to help the loafs slide out easier) and set the pans on a cooling rack and let cool for 10 minutes before slicing.
Store covered at room temp for a couple of days or freeze for up to 3 months.
Notes
I sliced each loaf into 8 pieces. Nutritional estimate includes chocolate chips. Zucchini can vary in water content and everyone had different size graters, so I find the best way to measure is to press the shredded zucchini down firmly in a measuring cup.
Hahaha, I grab the wrong things allllll of the time. My frozen strawberries are in an identical bag as frozen shrimp–foggy eyes have almost made my morning smoothie a bit interesting! I’ll have to try this recipe, pinning now!
PS- I will be in town before the end of summer…maybe we can check out Aldi if it’s open! I can show ya the ropes 🙂
Shrimp smoothie? You never know until you accidentally try! Though, my money is on smoothie = ruined. Yes, let me know when you’re in town! It opens the second week in August.
YUUUUUHS! I’ve been obsessed with zucchini bread lately and must try out your vegan version with those chocolate chips! Looks like a slice of pure heaven to me. Have a great weekend!
Quick sweet breads are my favorite way to use up produce. And I knowwww that I have like 8,000 sweet bread recipes already, to the point where half the internet probably thinks I only eat sugary bread. #InMyDreams <— ugh, why would I hashtag in the middle of the post? Josh tried to buy a shirt at Banana Republic the other day with a hashtag on it. Nothing else, just a hashtag. Why? I also gently reminded him that it’s the pound symbol, too, and then instantly felt 83 years old.
This old lady feeling had a resurgence on Tuesday morning when I grabbed hairspray instead of dry shampoo, and proceeded to coat my roots with way too much of it. The crunch factor on my hair was out of this world.
Hahaha, I grab the wrong things allllll of the time. My frozen strawberries are in an identical bag as frozen shrimp–foggy eyes have almost made my morning smoothie a bit interesting! I’ll have to try this recipe, pinning now!
PS- I will be in town before the end of summer…maybe we can check out Aldi if it’s open! I can show ya the ropes 🙂
Shrimp smoothie? You never know until you accidentally try! Though, my money is on smoothie = ruined. Yes, let me know when you’re in town! It opens the second week in August.
YUUUUUHS! I’ve been obsessed with zucchini bread lately and must try out your vegan version with those chocolate chips! Looks like a slice of pure heaven to me. Have a great weekend!
Haha! Just a hashtag? I’m glad you talked him out of that one. 😉
This zucchini bread looks amazing!I love how healthy it is!