I have somehow lost my go-to vegan zucchini bread recipe. Instead I used Alton Brown's pumpkin bread recipe and adjusted it to my liking. I topped it with some sweetened marscapone cheese and added some chocolate chips.
1 cup spelt flour
1 cup sorghum flour
1 tablespoon cinnamon
1/4 tsp cardamom
1 pinch ginger
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
2/3 cup raw cane sugar
1/3 cup packed brown sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh zucchini (packed)
1/2 cup dark chocolate chips
Preheat the oven to 325 degrees. Grease a bundt or loaf pan.
Whisk the flour, spices, baking soda, baking powder, and salt together.
In a separate bowl, mix the sugars, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the zucchini and chocolate chips just until incorporated.
Bake for 1 hour and 25 minutes until a toothpick can be inserted cleanly into the middle of the loaf. Cool before serving.
If there are leftovers, I like to put the zucchini bread in the freezer and eat some slices while frozen. It melts in your mouth!
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