Growing up, my mother would make zucchini loaves, every late summer when the zucchini would overrun the garden. She would go back and forth between Chocolate and Spiced.
As a child, you couldn’t comprehend that there were vegetables in this yummy dessert. I remember taking some of the Chocolate version into a sports event to share with my team. Those that saw a chocolate loaf, devoured it unquestioningly, however, when some of the team heard “zucchini” they wouldn’t even try it. It is all in the marketing I suppose.
I’ve taken my mother’s recipe and veganised it. If eggs are no issue, then you can remove the vinegar, flax seed and milk and replace it with 2 medium eggs.
It is best to let the loaf cool completely before slicing. The flavour and texture of the loaf improves overnight as the case with many oil based cakes and quick-breads.
Zucchini Spice Loaf Vegan
Ingredients
Wet
- 1 cup sugar
- 1/2 cup oil
- 1 tsp vanilla
- 1 Tbsp vinegar
- 2 Tbsp plant based milk
Dry
- 1.5 cups flour
- 1 pinch salt
- 1 Tbsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp ground flax seed
- 1.5 cups grated zucchini
- 1/2 cup chopped nuts (pecans or walnuts)
Cinnamon glaze
- 1 cup sifted icing sugar
- 1 tsp cinnamon
- 2 Tbsp plant based milk
Instructions
- Whisk together wet ingredients.
- In another bowl, soft together dry ingredients.
- Mix dry into wet until just combined.
- Stir in zucchini and nuts.
- Pour batter into a loaf tin, sprayed with cooking spray and lined with baking paper.
- Cook at 325 for ~ 1 hour (until toothpick comes out clean in the centre.
- Let rest until completely cooled and ice if desired.
- For the glaze, stir the milk into the icing sugar until desired consistency. Stir in cinnamon. Pour over cooled cake. Sprinkle with extra cinnamon or nuts, if desired.
- Tastes even better the following day.
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