When Life Gives you Zucchinis, Make Zucchini Bread

Another Summer, another beautiful garden in Uncle Bob's back yard.  And once again, the zucchinis are a-plenty...  and huge.  I have already sautéed and juiced my way through one giant zucchini, so I thought I'd try something different.

Zucchini Bread Mini Loaves
(adapted from Joy of Vegan Baking by Colleen Patrick Goudreau)

INGREDIENTS:

3 Tbs ground flax seed

1/2 cup water

1/2 cup canola oil

1/2 cup apple sauce, unsweetened

1 Tbs white distilled vinegar

1 1/4 cup granulated sugar

2 cups grated zucchini (about 1 medium zucchini)

2 tsp vanilla extract

2 cups unbleached, all-purpose flour

1 cup whole wheat pastry flour

2 tsp 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 raisins

DIRECTIONS:

• Preheat oven to 325. 
• Lightly grease 4 mini loaf pans.
• I was tempted to use my Kitchen Aid for this, but didn’t feel like hauling it out of the closet.
• So, In a large mixing bowl, vigorously whisk the flax meal and water until thick and creamy, about 3-5 minutes.
• Add the apple sauce, oil, vinegar, sugar, and stir. 
• Next, add in the zucchini and vanilla.
• In a smaller bowl, combine the all purpose and wheat flour, cinnamon, nutmeg, baking soda, baking powder, and salt. 
• Whisk to combine. Add in the nuts and raisins.  
• Stir the dry mixture into the zucchini mixture. 
• Divide the batter evenly into the 4 mini loaf pans and bake 45-55 minutes, or until a toothpick comes out clean.

These loaves were moist, and full of flavor, with just the right amount of sweet.  I did cut way back on the sugar from the original recipe.  I halved the amount of oil and replaced it with half unsweetened applesauce.  I also thought I'd try replacing some of the white flour with a bit of whole wheat pastry instead.  The results were great.  I found I had to cook my mini loaves much longer than the original time stated in Colleen's directions, so I adjusted it a bit in my directions above.