This bread doesn't taste like zucchini bread, in fact, it's hard to tell that there is even zucchini in it. It tastes like a cross between a chocolate chocolate chip muffin, and a brownie. That's just fine by me!! It's nice and moist too, another major positive. We've got zucchini coming out our ears here, so it's nice to make something with zucchini that doesn't TASTE like zucchini.
Makes 12 muffins or 1 large loaf
1/4 cup grapeseed oil
2 Tbs flaxseed, ground
6 Tbs warm/hot water
8-10 drops vanilla stevia
1 tsp vanilla
1/2 cup turbinado sugar
1 1/2 cups spelt flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 tsp cinnamon
3 Tbs unsweetened cocoa powder
1 1/2 cups shredded zucchini (about 1 large zucchini)
3/4 cups shredded red apple (about 1 medium apple)
1/2 cup chopped raw walnuts
1/4 cup vegan chocolate chips (more or less to taste)
Grind flax seed, and combine in a small bowl with warm/hot water and drops of stevia. Stir and allow to sit for 5-10 min at least.
In a medium-large bowl grate the zucchini and apple. I just used a peeler and peeled it straight into the bowl, trying to make sure they were somewhat thin, and rotating around evenly. But you can easily use a cheese grater.
Combine dry ingredients (except sugar) in a bowl and mix well, then add to zucchini/apple mixture. Mix the 2 around so that all of the zucchini and apple shreds are coated in the flour.
Now take the same bowl you had your dry ingredients in, and combine sugar, oil, and vanilla. Then add the flax mixture until fully incorporated.
Combine wet with the flour coated shreds, then add in chocolate chips and chopped walnuts. If you are allergic to walnuts, you can certainly leave them out, or swap them out for pepitas, they would go well in this too.
Can be made into 12 muffins, or a large bread loaf.
Cook at 350 F for 22-25 min if making muffins (or until a tooth pick comes out clean). Cook for 50 min if making the loaf of bread.
