This recipe, my friends is THE only zuchinni bread recipe you need.
I’ve attempted zuchinni brownies, chocolate zuchinni muffins, zuchinni bread, and these harvest muffins. Itwas by far the best recipe yet! Oh, i also learned that zuchinni is actually spelled zucchini. oops. Oh well.
This recipe is the best, but it also has the most white flower, sugar and oil than any of the other recipes. So I guess its better I discovered it later in the season. But it makes two loaves, so really, its not THAT bad when you divide it up among the two.
2 C flour
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
4 1/2 teaspoons egg replacer, mixed with 6T water.
2 t vanilla
1/2 C tofutti sour cream
3 C grated zucchini
3/4 C vegan chocolate chips
2 T brown sugar
2 T white sugar
1/2 t cinnamon
Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.
Mix topping ingredients in a small bowl and set aside.
Place flour, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.
With a stand or hand mixer beat oil, white sugar, brown sugar, and egg replacer until combined and slightly fluffy, 1-2 minutes.
Add vanilla and tofutti sour cream and mix until combined.
Add the flour mixture to the batter and stir just until combined. Add chocolate chips and zucchini and stir to combine.
Divide the batter between the two pans. and sprinkle topping over each.
Bake in your preheated 350 degree oven for 45-50 minutes. Keep an eye on it though! You may have to adjust cooking time.
Let it cool on a rack for 5-10 minutes and then remove from pans.