Zucchini Bread

We often hear various suggestions on how to entice children to eat more vegetables. There is the sneaky approach to hiding the veggies in delectable desserts or snacks. This zucchini bread is not what I would call delectable, but it sure goes well with a hot cup of coffee. My grandchildren love this bread not so much because of the zucchini, but the added one cup of chocolate chips! None the less, they’re eating veggies. Enjoy…

Ingredients

1/4 cup coconut oil, melted

1/3 cup almond milk

1 Tbsp. flax meal

1 cup brown sugar

2 tsp. vanilla extract

1 cup zucchini, grated

1 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

½ tsp. salt

1 tsp. cinnamon

1 cup vegan chocolate chips (optional)

1/2 cup walnuts, chopped (optional)

Directions

Preheat oven to 350 degrees F. Line a loaf pan with parchment paper or spray pan with canola oil.

In a large bowl, add the oil, almond milk, flax meal, brown sugar, and vanilla. Whisk well until thoroughly combined.

Lightly blot the grated zucchini with paper towels and add to the bowl. Stir the zucchini into the wet ingredients.

Add the flour to the wet ingredients and sprinkle the baking powder, baking soda, salt, and cinnamon on top of the flour. Stir gently until just combined, being careful not to over mix, or the zucchini loaf may be dense.

Fold in walnuts and/or chocolate chips, if using. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. As an alternate, the batter can be scooped into muffin tins lined with parchment or cupcake liners. Do not over bake as the bread or muffins will be dry.