Vegan Chocolate Chip Zucchini Bread
Homemade zucchini bread brings me back to my childhood. I still think my mom makes it the best, but this recipe is pretty dang close and it’s 100% vegan using flax eggs and olive oil.
2 cups packed shredded zucchini, from about 2 medium zucchini
2 cups all-purpose flour
1 cup oat flour
4 teaspoons cinnamon
1/2 teaspoon nutmeg
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1/4 cup ground flax seed
1/2 cup warm water
1 cup cane sugar
1/2 cup olive oil
1/2 cup almond milk
2 teaspoons vanilla extract
1/2 cup dark chocolate chips
Preheat the oven to 350 degrees F and grease or lightly spray two loaf pans.
In a small mixing bowl, combine the ground flaxseed and warm water. Mix well and set aside for 10 minutes.
Place the shredded zucchini on a plate covered in paper towels to drain and set aside.
In a medium-large mixing bowl, combine the flours, cinnamon, nutmeg, baking powder, baking soda, and sea salt.
In a separate large mixing bowl, whisk together the flax eggs, sugar, olive oil, almond milk, and vanilla. Squeeze excess moisture from the zucchini and then add into the egg and sugar mixture and combine. Add the dry ingredients to the wet ingredients and stir until just combined - do not overmix. Gently fold in the chocolate chips.
Pour the batter into the greased loaf pans and bake for 45 to 50 minutes or until a knife comes out clean. Let cool in loaf pan.