• 5 tablespoons ground flaxseed and 10 tablespoons warm water
  • 3 cups flour (I used 2 cups whole wheat and 1 cup white)
  • ¼ cup cocoa powder
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1⅓ cups sugar (I used turbinado)
  • ½ cup canola oil
  • ½ cup applesauce
  • ⅔ cup nondairy milk (I used almond milk)
  • 2 teaspoons vanilla
  • 2 cups zucchini, peeled and shredded (about 2 zucchini)
  • 1 cup vegan semi-sweet chocolate chips
  • 1 cup walnuts, chopped, optional
  1. Preheat oven to 350 degrees F. Spray two 9x5" loaf pans with nonstick spray. For flax eggs, combine ground flaxseed and warm water and let sit for 10 minutes.
  2. Shred the zucchini in a food processor or by hand, then put the shreds between paper towels (with a cutting board on top) for about 15 minutes to absorb some of the moisture.
  3. Combine all dry ingredients (through sugar) in a large bowl and mix well. Add canola oil and applesauce and use a fork to stir. It will be dry but stir as well as possible. Then add the flax eggs. Continue to mix.
  4. Add milk and vanilla, and stir until well blended. Add zucchini, chocolate chips and walnuts, if using, and blend them in. The mixture should be nice and smooth; moist looking.
  5. Spoon into prepared loaf pans. Bake 55-60 minutes or until knife inserted in the middle comes out clean. Cool in pans for 10 minutes, then remove and cool completely. Wrap tightly in foil and the bread will keep for days.
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