Monday, June 3, 2013

Vegan Zucchini Bread

On Sunday Rob and I made a batch of vegan zucchini bread with our first zucchini of 2013. It’s interesting the sense of duty we feel toward our homegrown vegetables. We never want to waste them, so the bulk of the weekend is often spent cooking up our harvests.

Our zucchini bread recipe comes from The Joy of Vegan Baking, by Colleen Patrick-Goudreau, and it never fails. It’s always good. Yes, making it did take up an entire afternoon, but that’s just because we’re not too good at baking. (I’m famous for my inaccurate measuring.) Our bread turned out a little funny-looking, a little lopsided (since the oven is slanted), but it tasted delicious. It also made the whole house smell wonderful, like nutmeg and cinnamon.

I had a piece for breakfast this morning out by the vegetable garden. It was quite tasty, and the garden made for a pleasant view. There are green, peaceful rows of bean tepees these days, and squash plants studded with huge orange flowers. Ripe cucumbers dangle from their vines, while the mint and oregano lean out of their beds and sprawl across the pebble path.

Vegan Zucchini Bread


3 Tbls ground flaxseed
1/2 cup water
1 cup canola oil
1 Tbls white vinegar
2 cups sugar
2 cups grated zucchini
2 tsps vanilla
3 cups flour
2 tsps cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1/2 cup chopped walnuts
1/2 cup golden raisins


Preheat the oven to 325 degrees F. Grease two 8 x 4 x 2-inch loaf pans.

Use an immersion blender to whip together the flaxseed and water until thick and creamy. Combine the flaxseed mixture, oil, vinegar, and sugar in a large mixing bowl. Stir in the zucchini and vanilla.

In a separate bowl, sift together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Add the walnuts and raisins. Stir the dry ingredients into the wet ingredients, being careful not to overmix. Divide the batter into the loaf pans and bake for 60 to 70 minutes.


  1. Your garden looks stunning! What a lovely place to enjoy a wonderful treat.

    Do you use flaxseeds, or the ground flaxseed (powdery stuff) to mix with the water?
    This recipe looks easy!

  2. Holy smokes, Leslie . . . look at that garden! I do believe you've been holding out on your gardening skills.

    I love squash, but not zucchini (go figure). However, I do believe I would love your bread. . . and your garden . . . and your home . . . even your cats (don't tell my girls).

    If nothing else, I love the photo of your zucchini bread adorned with the delicate flowers.

  3. This sounds (and looks) utterly delicious! I was gifted a couple huge zucchini last year from our neighbor and used it for zucchini bread. One of my favorite ways to use it!

    Your garden is so lovely! It looks like all your plants are kicking into gear. Hope you get to harvest lots of yummy veggies!

  4. The bread looks amazing......I can practically smell it! :) Your garden is just beautiful.

  5. That bread looks absolutely delicious! Your garden is still going strong. Mine is all but done with the exception of tomatoes, peppers and a few peanut plants that emerged.

    Did you get a lot of rain from T.S. Andrea?

  6. I love your summer veggies coming along so nicely. Those beans really deserve centre stage.

    Makes my near empty winter plots look so neglected. Probably because they are.... :)