Zucchini Bread Two Ways

I recently read about coating walnuts with chocolate before adding them to banana bread (via 101 Cookbooks) and thought that would be perfect in zucchini bread as well!  I had some time today to test two recipes for zucchini bread, and I was surprised that the vegan recipe was our favorite!

Vegan Zucchini Muffins

I started by preparing enough chocolate covered walnuts for both recipes, using vegan semisweet chocolate chips.  I toasted 2 cups of chopped walnuts in the oven (350 for 7 minutes) and melted 1 cup of chocolate chips over a double boiler. Once the walnuts were toasted and chocolate chips melted, I combined them and then spread them out on a cookie sheet lined with parchment paper. It was way too hot in my kitchen for the chocolate to harden, so I put the walnuts in the fridge for a few minutes.

Since my plan was to add chocolate covered walnuts to the batter, I wanted to start with a healthy base for both recipes.  You could make either recipe into muffins or a loaf – follow the same heating instructions for the oven and bake 20 – 25 minutes for muffins or 40 – 50 minutes for a loaf.  Let me know which recipe you love most!

Vegan Zucchini Muffins

Vegan Zucchini Muffins

2 -1/4 cup whole wheat pastry flour

3/4 tsp baking soda

1/2 tsp baking powder

1 – 1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/2 cup shredded coconut

1/2 tsp Kosher salt

1/4 cup applesauce

1/4 cup vegetable oil

1 tsp vanilla extract

1/2 cup raw cane sugar

1/4 cup brown sugar

2 tablespoons molasses

2 cups finely grated zucchini

1 cup chocolate covered walnuts

Preheat oven to 350.  Prepare a standard 12 muffin pan with butter and flour or use paper liners.

In a small bowl whisk to combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.  Stir in coconut.  Set aside.  In a medium bowl add the applesauce, oil, sugars, molasses, and vanilla.  Whisk well to combine.  Stir in zucchini.  Add flour mixture to the zucchini mixture and stir until just combined.  With a rubber spatula gently fold in the walnuts.  Spoon batter into the muffin tins until 3/4 full.  Bake for 20 – 25 minutes until a toothpick inserted in the center of a muffin comes out clean.  Cool in the muffin tins for 5 – 10 minutes, then remove muffins from the pan and continue to cool on a a cooling rack.

Zucchini Bread

Zucchini Bread

1 cup whole wheat pastry flour

3/4 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

3/4 tsp cinnamon

1/4 tsp Kosher salt

2 eggs, room temperature

1/2 cup white sugar

1/2 cup brown sugar

1 tsp vanilla extract

1/4 cup applesauce

1/4 cup vegetable oil

1 cup finely grated zucchini

1 cup chocolate covered walnuts

Heat oven to 375 and butter and flour a loaf pan or use a generous amount of non-stick cooking spray.

In a small bowl, combine flours, baking powder, baking soda, cinnamon, and salt.  In a medium bowl, add eggs, sugars, vanilla, applesauce, and oil and whisk well to combine.  Stir in zucchini.  Add flour mixture to the zucchini mixture and stir until just combined.  Using a rubber spatula, gently fold in the walnuts.  Pour batter into the prepared loaf pan and bake for 45 – 50 minutes until a toothpick inserted in the center comes out clean.  Cool in the pan for 10 – 15 minutes and then remove loaf from the pan and continue cooling on a cooling rack.

Enjoy!

Comments

  1. Aaron O says:

    Those look delicious, Chelsea. Guess I know where to come for ideas now. :D

    ~ AO

  2. What a great idea! I’m picking up another CSA box today, so I’m sure I’ll have zucchini…it never ends! But now I have 2 great recipes to try :)

  3. Karen says:

    I will definitely be trying the vegan muffins. They sound delish and I have zucchini growing like crazy! Thanks for the idea, Chels!

  4. WOW, those muffins sound perfect! I may have to make these today – thanks for sharing the recipe!