One of my favorite things to make is zucchini bread. Not just because it is yummy, but because in the summer I have these green veggies popping up all over my back yard and I can’t use them up fast enough unless I bake with them! Another reason I love making it is because you can add whatever else you want to it and the bread will still turn out wonderfully. So a few years ago when I first starting baking, I found a recipe online for blueberry zucchini bread. Who doesn’t love blueberries!? (That would be communists and The Grinch–before his heart grew 3 sizes) Click here for the original recipe from allrecipes.com and check out my modifications below.
Since my husband and I have changed our eating habits to an almost entirely vegan diet, I’ve found ways to modify recipes to eliminate animal products. Now, don’t get me wrong, this treat is in no way automatically “healthy” just because it doesn’t have eggs. It still contains lots of sugar which is bad for your body if you eat 5 zillion tons of it like I happily used to do! But at least you avoid the cholesterol and animal products, and in this version you actually get some healthy omega-3 oils and fiber from the flax that you wouldn’t otherwise have. So, still eat this treat sparingly, as with all sugar, but enjoy it a little more knowing that it’s been modified in a good way. I followed the recipe at the link above except for these things:
- As an egg replacer, I used flax goop. Yep, that’s what it’s called. Replace eggs by mixing flax meal (ground flax seed) with water. You will fake one egg by mixing 2 Tbsp of flax meal and 3 Tbsp of water, allowing it to soak together just for a minute or so and add to your ingredients wherever the eggs are called for. (In this recipe that’s 6 Tbsp flax meal/9Tbsp water =3 eggs)
- I substituted half of the all-purpose flour for whole-wheat flour. (That gives it a nice balance between fluffy bread and whole grains) and I use organic, unbleached versions in all my baking.
- I love a little crunch to my bread so I added about 1/2 cup of walnut pieces to the batter, then finely chopped a few more walnuts and sprinkled them on top of the loaves to give them a pretty, crunchy topping.
- I didn’t have enough fresh blueberries for the recipe so I used some fresh, some frozen, but I did let the frozen berries thaw out before using them. They worked great and add a little extra moisture to the bread.
- If baking mini-loaves, 45 minutes at 350 seems to be just right in my oven. If I use a regular loaf pan I usually have to bake it an extra 10 minutes to get it all the way done in the middle. The edges will be a little brown, and perfectly tasty.
Enjoy your vegan treat! Try zucchini bread with all kinds of delicious fruits such as banana or pineapple, too!