Vegan Zucchini Chocolate Chip Bread

Inspired by The Urban Housewife to try my hand at converting a standard recipe to a vegan recipe, I spent the early hours of the morning hunting through my favorite baking cookbook, Baking Illustrated for a quickbread recipe. Let me preface by saying, I am not a vegan. But I am a vegetarian who understands the amazing health benefits of cutting all animal products and byproducts out of one’s diet. I also only use vegan products on my face and skin. (Thanks to Arbonne!) And I try to avoid dairy whenever I can. And my newest entertainment has been vegan baking. Ok, now that you’re up to speed… I stumbled across an easy recipe for Zucchini Bread, and although I really wanted to make Banana Bread, I happened to have 3 zucchinni’s sitting in my fridge and 0 spotted bananas. The decision was made.

Here is the adapted recipe:

2 cups organic unbleached flour
1 lb zucchini, washed and dried, ends removed, and cut into 1 inch dices.
3/4 c. natural sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
1/4 c. vanilla soy yogurt
1 tbs fresh lemon juice (it takes about 1/2 a lemon)
6 tablespoons (3/4 stick) Earth Balance (or other vegan butter substitute), melted and cooled
The equivallent of 2 eggs from Ener-g Egg Replacer*
1/2 cup chocolate chips (I LOVE Tropical Source Chocolate Chips They are completely vegan and gluten free and taste identical to regular chocolate chips. (Great for your lactose intolerant friends!)

*There are many things you can do to replace eggs in a recipe. Ener-g is just one option.
(some examples are: mashed bananas, applesauce (also a great sub for vegetable oil to reduce fat), tofu, and gram or soya flour mixed with water)

1. Adjust your oven rack to the middle position and preheat to 375 degrees. Grease the bottom and sides of a 9X5 loaf pan; dust with four, tapping off the excess
2. In a food processor process the zucchini and 2 tbs of the natural sugar until the zucchini is coarsely shredded. Transfer to a strainer and let drain for 20 minutes. OR…. you can shred halved zucchini (don’t dice into 1 in. pieces) on a cheese grater’s large holes and toss with the sugar and then drain in a strainer.
3. Meanwhile, whisk the flour, baking soda, baking powder, and salt in a large bowl. Set aside.
4. Whisk together the remaining sugar, yougurt, egg substitute, lemon juice, and melted butter in small bowl. Set aside.
5. After the zucchini has drained, squeeze the zucchini with paper towels to absorb any excess water. Stir the zucchini and the wet mixture into the flour micture until just moistened. Stir in the chocolate chips. Scrape the batter into the prepared pan and smooth the serface with a rubber spatula.
6. Bake until the loaf is golden brown and a toothpick inserted in the center comes out clean. (About 45-50 minutes). Allow the bread to cool in the pan for 10 minutes and then transfer to a wire rack. Enjoy!

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