Finally, I have some moments back to myself and enough spare time to get back into creative baking and recipe writing. It’s been over a year since I’ve really gotten into the kitchen and played with ingredients to develop more innovative, healthier, and high functionality dessert recipes. I’ve missed it SO MUCH!! And it feels so good to be back.
This morning, my husband asked if I wanted to bake something together today. Obviously, I jumped on this (extremely rare) opportunity! We headed to the grocery store and picked up some weekly groceries, and some zucchinis for our Zucchini Bread that we had decided to make.
When we got home, I found some Rainbow carrots in the back of the refrigerator that I had bought a couple of weeks ago. I wanted to use them up because they wouldn’t be good for much longer, so I just threw them into the Zucchini Bread! I also dumped the eggs and swapped in Flax Eggs to make this recipe Plant Based.
Yields 3 loaves of bread
3 large zucchinis (yields 3¾ cups of ground zucchini)
10 small carrots or about 3 large carrots (yields 1½ cups of ground carrot)
3 Flax Eggs (I’ll explain this in the recipe)
3 cups whole wheat flour
3 cups all purpose flour
2¼ cups granulated sugar
2 cups brown sugar
2 cups vegetable oil
1/4 cup almond milk
3 heaping tbsp cinnamon
2 heaping tsp ginger
1 tsp nutmeg (optional, I left mine out)
2 tbsp vanilla extract
1¼ tsp baking soda
1 tsp baking powder
1/2 tsp salt
Mix 5 tbsp of ground flax seeds with 1/2 cup + 3 tbsp water. Let this sit until you’re ready to use it, or for at least 15 minutes. The mixture is ready to be used when all of the water is absorbed by the flax seeds. It should appear goopy, viscous, and egg-like.
While you wait for the flax egg to gel, you can get started on the bread. Heads up, use a very large bowl to make the batter, because there’s a lot of batter…
Top and tail the zucchinis and carrots, and peel the carrots. Cut the zucchinis and carrots into small circles, about 1 inch in thickness. Place all of the zucchini pieces that will fit into a food processor with an S blade attachment. Run this for about 20 seconds, until everything is nicely chopped and no large chunks remain. Continue until you have 3¾ cups of ground zucchini. Follow these same steps for the carrots until you have 1½ cups of ground carrot. Place everything into your large bowl.
Preheat the oven to 350°F.
To the zucchini and carrot bowl, add 2 cups of oil, 1/4 cup of almond milk and your flax eggs. Give everything a stir to combine the ingredients and break up any packed veggie pockets. Add 2¼ cups granulated sugar, 2 cups brown sugar, and 2 tbsp vanilla extract. Give it a quick stir. Add 3 cups of whole wheat flour, 3 cups of all-purpose flour, 1¼ tsp baking soda, 1 tsp baking powder,½ tsp salt, 3 tbsp cinnamon, 2 tsp ginger, and the optional 1 tsp of nutmeg. Make sure to stir this well to combine all of the ingredients thoroughly and create a homogenous batter.
Grease 3 loaf pans with vegetable oil and pour the batter evenly into the 3 pans. Bake each loaf for 60-70 minutes. The actual bake time will depend on the depth of your loaf pans, so be sure to check that each loaf is done by inserting a toothpick into it at a few different locations. When the toothpick comes out clean, the loaf is finished baking.
Enjoy a plant based sweet treat, with some added fiber and nutrients!