It’s late July. Which means it’s summertime. Which means it’s CSA time. Which in turn means it’s zucchini time.

Each week, I get A LOT of zucchini in my CSA box. Which is a good thing. You can never get enough zucchini.

I really enjoy zucchini.

I even like spelling zucchini.

Typing it’s fun too. Gives your left little finger a workout.

Sometimes I eat zucchini roasted…

sometimes spiralized…(or noodled)

grilled…

in my scrambles…

and sometimes, even in my brownies. (Shhh…)

Yes. I am a fan of zucchini.

But today I needed something different. I needed some bread. (I’m blaming my hormones.)

“Shouldn’t be too tough,” I thought.

“I’ll just visit some of my favorite bloggers’ sites,” I thought.

“Everybody has a zucchini bread recipe,” I thought.

“It’s going to be tough making up my mind which recipe to use,” I thought.

Right.

I was a wee bit disappointed. Perplexed even. Where the heck were all the zucchini bread recipes?

All righty. Looks like I needed to resort to Plan B. I googled vegan zucchini bread recipes. And I couldn’t find anything to fit my needs. So I did what any other zucchini bread obsessed person would do.

I punted. (Or perhaps I should say modified…I have this thing about using white sugar and white flour…I don’t use it.)

And came up with this:

Yep. Nothing wrong with this bread. Except, of course, that I seem to be eating it nonstop.

Based on this recipe by hell yeah it’s vegan.

Makes 2 loaves.

6 T. ground flax seeds or chia seeds

1/2 c. water

1 c. date sugar or coconut sugar

3/4 c. maple syrup (warmed)

1/4 c.  plus 1 T. coconut oil (warmed)

1/2 c. apple sauce

1 t. vanilla

2 1/2 c. grated zucchini

2 c. spelt flour

1 c. whole wheat pastry flour

1 T. baking powder

1/2 t. baking soda

1 T. cinnamon

1 t. nutmeg

Optional: 1 c. chocolate chips, raisins, or nuts

Preheat oven to 350 degrees. Spray two bread pans with nonstick spray.

Place ground flax seeds and water in a large mixing bowl. Let sit for 5 minutes or so. Add coconut sugar, maple syrup, coconut oil, apple sauce and vanilla. Whisk. Add zucchini. Stir. Now the original recipe said to mix the dry ingredients in a separate bowl before adding to liquid mixture. I DID NOT. So you don’t have to either. Unless you really want to. I just dumped the flours, baking powder, baking soda, cinnamon, and nutmeg on top and then stirred. Well. I stirred well. Add optional ingredients and stir until combined. I added chocolate chips to one batch. And I actually liked the non chocolate chip bread better. I know, I know. I can’t believe it either.

Bake for 50 minutes.

After checking to see if they are truly done after 50 minutes, remove from oven and place on baking rack. Let sit for 10 minutes or so. Remove from pan.