There’s nothing like moving in to a new neighbourhood only to be welcomed with food. I remember when we moved in here our wonderful neighbour brought me a big plate of zucchini loaf, and it was the best I’d ever tasted, bar none. Granted it’s possible that I remember it being so earth-shatteringly amazing because I’d just been painting for 4 hours straight and faced a canned soup supper, but I think it was just that good. I eventually asked her for the recipe, and veganized it for you. This cake/loaf (depending on what baking dish you use) is moist and dense, and is just perfect for picking up and eating whilst hovering over the sink (or dog). I’m a big fan of finger-food, and a proponent of eating with your hands whenever practical. It’s rare for a cake to fall into that category, so enjoy it while you can. I know my pugs do.
You’ll need the following:
- 1 banana (If it’s not ripe enough, just zap it in the microwave after sprinkling it with a dash of water for 30 seconds. That should soften it up.)
- 1 tbsp ground flax, mixed with 2 tbsp warm water
- 1 tsp egg replacer, mixed with 2 tbsp warm water
- 1 cup sugar
- 1 cup safflower oil (you can get away with a lil’ less if using a whole cup makes you ill)
- 3 tsp vanilla extract
- 2 cups shredded zucchini (that’s about 2 small zucchini, washed but not peeled – the skin adds nice little green flecks to the cake/loaf)
- 1.5 cups unbleached white flour
- 1.5 cups whole wheat flour (you can do all white flour if you want a slightly lighter cake)
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp sea salt
- 3 tsp ground cinnamon
- dash of nutmeg
- 1 cup chocolate chips (optional but mega-yummy)
Preheat your oven to 350 degrees F. Grease or flour an 8×8 baking dish or 2 loaf pans. Combine the 3 egg replacers (e.g. banana, flax and egg replacer) in a medium-sized bowl. The original recipe called for 3 eggs, so I decided to try all three of the traditional replacers – one for each egg – and it worked really well. I didn’t want to overwhelm the zucchini with banana or flax, and figured the potato-starch type replacer might not be able to handle 3 whole eggs. (Side note: I remade this recipe and didn’t have a banana handy. 2 shots of egg replacer and 1 shot of flax worked great too!) If any of you try different combos, please let me know what worked (or didn’t). Add the sugar, oil and vanilla. Blend in the zucchini.
In a different bowl, combine the dry ingredients (flours, baking powder and soda, salt, cinnamon and nutmeg), then add to the zucchini mixture. Stir well, though gently, to combine, then add the chocolate chips (optional, but quite awesome). Spoon the batter into the prepared pans and bake for 50-60 minutes. The cake/loaf is ready when the top is slightly browned and one of your toothpicks comes out clean (try not to hit a chocolate chip on your way down). Let the cake rest/cool for about 30 minutes and then serve (unless you want to scald your guests with molten chippies).