Vegan Chocolate Zucchini Bread

***Edited — This recipe was not GF, but when Zucchini comes into season again, I think I will try it with Bob’s Red Mill All-Purpose GF flour.***

I was craving something sweet!  Ann very kindly gave me zucchini from her husband’s garden in addition to the yellow squash in the last post.   (Guy was horrified when I bought zucchini in the grocery store once.  Comes from growing up with a garden and an over abundance of zucchini.)  So I went on the hunt for a vegan zucchini bread.  I found this one at vegweb.com.

As usual, I wasn’t good at following directions and made some modifications to make it slightly more healthful.  The recipe  called for 1 cup of oil, I substituted 2/3 of cup of apple sauce and then used 1/3 cup of oil.  I think I can go  with even less oil next time.  The recipe also called for 2 cups of sugar, I reduced that to 1-1/2 cups and will drop it to 1 cup the next time.  It was supposed to be baked in 2 9×5 loaf pans.  I didn’t have two of that size so baked it in three smaller pans.

It is delicious!  Jesse questioned the zucchini, but scarfed it down.

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1 Comment

  1. Ashley Craft said,

    October 4, 2010 at 3:48 pm

    Looks delicious!! (Glad to see I am not the only one who is bad at following directions!)

    🙂


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