How to Make Zucchini Carrot Bread Vegan

Chocolate Blueberry Zucchini Bread

Quite a while back, someone reached out to me on instagram and told me that they doubled my carrot cake muffins recipe and made a bread out of it.

Recipe Summary Chocolate Blueberry Zucchini Bread

Getting my super picky kids to eat vegetables is always a challenge. My oldest loves chocolate and my youngest loves blueberries, so I combined the two into one recipe. I used a blend of whole wheat and white flours, added some flax seed, and tried to keep both sugar and fat content on the lower end. Enjoy!

Ingredients | Zucchini Carrot Bread Vegan

1 cup white sugar

1 cup vegetable oil

4 eggs

½ cup brown sugar

1 teaspoon vanilla extract, or to taste

3 cups grated zucchini

1 ½ cups all-purpose flour

1 ½ cups whole wheat flour

½ cup flaxseed meal (Optional)

½ cup unsweetened baking cocoa (such as Ghirardelli®)

2 teaspoons ground cinnamon

1 ½ teaspoons baking powder

1 ½ teaspoons baking soda

1 teaspoon salt

½ teaspoon ground cardamom

1 pint blueberries

2 tablespoons all-purpose flour

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease 2 loaf pans.

Whisk white sugar, oil, eggs, brown sugar, and vanilla extract together in a large bowl. Fold in grated zucchini. Add 1 1/2 cup all-purpose flour, whole wheat flour, flaxseed meal, cocoa, cinnamon, baking powder, baking soda, salt, and cardamom; mix until batter is combined.

Combine blueberries and 2 tablespoons all-purpose flour in a small bowl; toss to combine.

Fold blueberry mixture gently into the batter. Pour batter into loaf pans, filling each one 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 45 minutes to 1 hour.

Replace 1/2 cup vegetable oil with applesauce if desired. I did not have any applesauce on hand, so I chose all oil.

Another substitution is 1 cup all-purpose flour, 1 cup wheat flour, and 1 cup wheat germ (this is the Sneaky Chef(R) blend). Again, I ran out of wheat germ, so I used a 1:1 ratio of all-purpose and wheat flours.

This recipe also makes 8 to 12 mini loaves.

Info | Zucchini Carrot Bread Vegan

prep: 15 mins cook: 45 mins total: 1 hr Servings: 20 Yield: 2 loaves

TAG : Chocolate Blueberry Zucchini Bread

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