You guys, it's peak season at farmers' markets all over! Zucchini, berries, peaches, greens, peppers...the list goes on and on! I am missing the Kalamazoo Farmers' Market this year after moving. I haven't quite gotten in the groove of my weekly trips here in Lynchburg but definitely plan to make a trip this weekend to load up on some local produce.
I don't know about you but zucchini is something I seem to always have an abundance of in my fridge. It is such a versatile veggie that you can't go wrong having a surplus. It is a mild flavored veggie that is great steamed, sauteed, roasted, ribboned and zoodled. It goes great in stir fries, zucchini cakes, pastas, or plain. I also love it in this zucchini bread!
I took a note from America's Test Kitchen in this one and modified their recipe for zucchini bread. As ATK goes, there is an extra step in this is recipe that is totally worth it...tossing the shredded zucchini with a little bit of sugar to help draw out the water and then wringing it out in a clean dish towel.
This helps cut down on a lot of the additional moisture that zucchini adds to the bread so you can control the amount of moisture in it. Every time I make this, I am amazed at how much water comes out of one or two zucchini. I don't know how they come up with this stuff...I would love to spend a day in their kitchens!
I played around with the amount of sugar added in this recipe. I tried 1 cup, 3/4 cup, and 1/2 cup. While all three were satisfactory, using 3/4 cup was the least amount I could use while still producing a good loaf of bread. Aside from the step of drawing the water out of the zucchini, this bread comes together quickly. If you can bear to turn on the oven during this heat wave, this zucchini bread will definitely be worth it!
Whole Wheat Vegan Zucchini Bread
Makes 1 loaf
1lb zucchini (about 2 medium), shredded
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon allspice (if you don't have allspice, you can omit and increase cinnamon to 1 teaspoon)
3/4 cup plus 2 tablespoons sugar, divided
1/4 cup apple sauce
5 tablespoons vegetable oil
1 tablespoon vinegar (regular or apple cider vinegar)
2 tablespoons ground flaxseed
6 tablespoons water
1/4 cup zucchini juice (see below)
1. Combine shredded zucchini with 2 tablespoons sugar in a fine mesh strainer. Place over bowl and allow to drain for 30 minutes. Next, wring out the zucchini with a clean dish towel. Reserve 1/4 cup of the juice.
2. Meanwhile, preheat oven to 375 degrees. Prepare a bread loaf pan with cooking spray or by lining it with parchment paper.
3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and allspice.
4. In a separate medium bowl, combine sugar, applesauce, vegetable oil, apple cider vinegar, flax seed, water, and zucchini juice. Add dry ingredients and mix just until combined. Fold in zucchini.
5. Pour batter into prepared baking pan. Bake for 45-55 minutes, until a toothpick inserted in the middle comes out clean. Allow to cool for 10 minutes in pan and then carefully remove loaf from pan by running a paring knife around the edges and inverting it onto a cooling rack. Allow to cool completely.