Vegan Zucchini Walnut Bread

Zucchini is one of my favorite summer veggies. From snacking, to stir-fries, pizzas, and dessert, it's quite a versatile vegetable. I brought home a gorgeous Costata Romanesco from the farm and couldn't wait to try this quick zucchini bread recipe.

From Johnny's Selected Seeds

Costata Romanesco zucchinis are Italian and known for their ribbed, striped skin which is speckled with light green (check them out at Johnny's Selected Seeds). Whichever variety of zucchini you choose to use, be sure to have enough for two whole cups of shredded zucchini.

A bread this good doesn't need a story or inspiration to bake. It's moist and spicy, and the walnuts add great texture. It competes with the vegan mango banana bread as one of my favorites. You have my word: this one will disappear fast!

Vegan Zucchini Walnut Bread
Adapted from Joy the Baker
Makes 1 9 x 4 in. loaf

3 cups flour
1 1/2 t. baking soda
1/2 t. baking powder
1 t. salt
3 t. cinnamon
1/2 t. nutmeg
pinch cloves
3 T. ground flax seed
1/2 c. plus 1 T. soy milk
1 c. vegetable oil
2 t. vanilla
1 c. raw sugar
3/4 c. brown sugar
2 c. zucchini, shredded
3/4 c. walnuts, chopped

Preheat your oven to 350°. Grease a 9 x 5 in. loaf pan.

Combine flour, baking soda, baking powder, salt, and spices in a bowl and set aside.

Whisk flax seed, soy milk, oil, vanilla, and sugars in separate bowl. Add zucchini and nuts and mix well.

Fold wet ingredients into the dry ingredients and stir until combined. Pour into loaf pan and bake 55-60 minutes. Allow to cool in pan for 20 minutes before transferring to a wire rack to cool.