Zucchini can get really huge if you let them; and in the midst of a zucchini glut, zucchini bread is a gardener's best friend. Vegan zucchini bread is sexy as fuck. The end.

Recipe is scalable but it goes like this:

• 2 cups grated zucchini
• 3T Flax Meal
• 3T Starch (I used Arrowroot Powder)
• 3T Oil
• 3T Water
  
• 1 cup Sugar
• 2 tsp vanilla extract
• 3 cups whole wheat flour
  
• 1 1/2 T baking powder
• 1 T cinnamon
• 1 tsp salt
  

(optional spices)

• 2 tsp nutmeg
• 1 tsp cardamom
• 1 tsp ginger

(~400°F)
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First, you've got to get your zucchini down to gratible size.


Then, recruit some graters, anyone hanging around on the roof of your cooperative at about 1AM ought to do. Don't have a cooperative roof from which to recruit? We're accepting applications.


Get some cheesecloth and squeeze the fuck out of your zucchini bits. Be sure to extract at least three cups of fuck for a zucchini of this size.


We had approximately 13 cups of zucchini; which meant approximately 20 flax eggs. A flax egg is:

• 1T Ground Flax (x 20 = 1 1/4 cup)
  
• 1T Starch (arrowroot is what I use)
• 1T Oil
• 1T Water
  

Whisk your flax eggs together, then add your sugar. It is a good idea to whip some air into it if you have the technological capacity. Add spices (including vanilla), and well, you know...


Sift your flour, salt, and baking powder together, and mix it in to your flax egg, but only for a second 'cuz you don't want to overmix your flour and end up with zucchini bricks, lovely though they are as architectural accents.


Its time to start mixing with the dough hook (though a wooden spoon works well in small scale operations), add in your zucchini.


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Stir until just mixed.




Grease your pan and ladle it out. We had enough to make eight GIANT loaves, and our ultra-bread pans can do 4 at a time.



This shot is from about half way through; 4 at a time they took about an hour (actually our oven is cold so it took a bit longer, but it got quick when we turned it up.





If you have a wooden skewer or a toothpick, stabbing it into the middle to see if it comes out mostly clean is the best way to know its done. Also, it should be fucking beautiful.




It should be golden brown and it should smell like awesome.


The bottom should get pretty dark; if you flour the pan after you grease it it will probably come out easier. Use the back of a butter knife to loosen it once its cooled a little bit.


Eat with espresso, sunrise, and a sad song. Its the breakfast of interesting people; the champions are counterrevolutionary.