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I was looking for a zucchini bread recipe online and while I found some, most required a lot of sugar and a lot of oil – and the non-vegan ones required eggs. I am out of eggs and don’t buy sugar anymore, and prefer to not have a huge amount of oil in my recipes, so I decided to create my own combining a few sources and general tendencies of my own towards how I bake.
Halyma’s Spicy Carob Zucchini Squares:
2 tblsp ground flax seed
1/2 cup water
Combine well in a large measuring cup, then let sit for a few minutes to create a dark beige egg like goo – this is a vegan egg replacer.
Add to this:
1/2 cup unsweetened applesauce
2 tblsp vegetable oil
1 tblsp Agave syrup
1/4 cup honey
2 tblsp blackstrap molasses
[ you can choose to use just one sweetener, or your own mixture]
Mix the wet ingredients together and let sit.
In another bowl:
1/4 cup flour
1/2 cups kamut
1/2 cup oat bran
1/2 cup oatmeal
1/2 cup cornmeal
or any combination of your favorite flour like product totally 2 1/4 cups
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground allspice
1/4 cup carob powder
Mix dry ingredients well, then add the wet and mix until just barely moistened.
Add 1 1/2 cups grated zucchini and stir lightly to mix
Optional: 1/2 to 1 cup nuts – walnuts are classic, almond could work too…
Pour into a lightly greased 7 by 11 inch pan – or 8″x8″ square pan. Sprinkle some coconut and hemp seeds on top – or any other topping you like and bake for 30 minutes at 350 degrees. Let it cool in the pan and serve warm or cold – it’s all good and relatively healthy!
If you prefer a loaf pan, it will take 70 minutes to cook – potentially.