If I could have made a U-turn on the freeway, I would have… that’s how much I didn’t want to go to this party.
The sheer fact that I was forced to drive in a straight line at high speeds is why I made it to this party.
Now… nothing was wrong with the party. It was set to be a perfectly fine evening of good food and tons of people that I didn’t know. Food and new friends? Come on Joy… get into it!
But sometimes it’s just hard to get into it… right?
I tried every trick in my book. I painted my nails pretty. That usually ups my game. I shaved my legs even though I was wearing a long skirt… you know, for inner confidence. I wore my favorite watch. I wore my favorite ring. I washed my car. I said some prayers. I even made this Almost Vegan Zucchini Bread.
I just couldn’t snap out of my recluse/hermit/ohmygod itotally justwant tostayat hhoooommmmeeee tendencies.
So I drove down the freeway to a party.
I had a good time. Yea. Totally. Of course I had a good time.
Guess what else?
I was so so so glad to get home and sneak a slice of this bread and call it dessert.
Real life. Happening.
As you expect, you’ll find the usual suspects in this breakfast bread.
Cinnamon and such.
And then I put buttermilk in vegan bread. No biggie.
Calling something aaaallllmost vegan just makes it totally not vegan. I know. I’m just really down with the fact that this bread is sans butter, sans eggs, and totally has buttermilk in it. I like buttermilk more than I like being vegan.
If you want to go full vegan… buttermilk can totally be substituted for soy milk or water.
Almost Vegan Zucchini Bread
makes one 8×4 or 9×5-inch loaf
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon fresh grated nutmeg
pinch of ground cloves
3 tablespoons ground flax seed meal
1/2 cup plus 1 tablespoon buttermilk (or soy milk or water, just add about 1/8 teaspoon of vinegar as well)
1 cup vegetable oil
2 teaspoons pure vanilla extract
1 cup granulated sugar
3/4 cup brown sugar
2 cups shredded zucchini
3/4 cup coarsely chopped walnuts or pecans (optional)
Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease and flour an 8×4-inch or 9×5-inch loaf pan. Set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt and spices. Set aside.
In a medium bowl, whisk together flax seed meal, buttermilk, vegetable oil, vanilla extract, and sugars. Whisk thoroughly, then add the shredded zucchini and nuts (if using).
Pour the wet ingredients into the dry ingredients and fold together with a spatula. Make sure all of the flour is thoroughly incorporated into the batter. Spoon batter into prepared pan and place in the oven. Bake for about 1 hour, or until a skewer inserted into the center of the bread comes out clean.
Allow to cool in pan for 20 minutes before inverting onto a wire rack to cool completely.
Bread will last, well wrapped at room temperature, for up to 5 days.