5 tablespoons ground flax + 10 tablespoons water
3 cups flour
1/4 cup cocoa powder
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
2/3 cup nondairy milk (I use soy)
1 teaspoon vanilla
2 cups zucchini, shredded
1 cup vegan semi-sweet chocolate chips
1 cup walnuts, chopped, optional
1. Preheat oven to 350 degrees F. Spray 2 9x5" loaf pans with nonstick spray. For flax eggs, microwave flax meal and water for 30 seconds, stir, microwave, 30 more seconds, and stir again.
2. Combine all dry ingredients in a large bowl and mix well. Add vegetable oil, and use a fork to stir. It will be dry but stir as well as possible. Then add the flax eggs. Continue to mix.
3. Add milk and vanilla, and stir until well blended. Add zucchini, chocolate chips and walnuts, if using, and blend them in. The mixture should be nice and smooth; moist looking.
4. Spoon into prepared loaf pans. Bake 55-60 minutes. Cool in pans for 10 minutes, then remove and cool completely. Wrap tightly in plastic wrap and it will keep for days (if your family doesn't gobble it up).
This is my Nana's recipe that I've converted to a delicious vegan zucchini bread.