PHOTOS BY MICHAEL PIAZZA/STYLED BY CATRINE KELTY
MAKES 1 LOAF
I have a particular affinity for vegan quickbreads and loaves like this, which often have a superior density and moistness. To that end, this recipe uses flaxseed meal (in place of egg), coconut yogurt and olive oil, which gives a nice golden crust around the sides. The loaf doesn’t rise as much as a traditional zucchini loaf might, but it’s every bit as addictive.
2 tablespoons flaxseed meal (or grind 2 tablespoons whole flaxseeds in a spice grinder)
5 tablespoons water
2 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
1½ teaspoons ground cardamom
1 generous pinch salt
½ cup unsweetened coconut yogurt
½ cup plus 2 tablespoons sugar
½ cup olive oil
1½ cups grated zucchini
Preheat the oven to 325°F. Have on hand a 9- by 5-inch loaf pan, brushed lightly with olive oil on all sides.
In a small bowl, combine the flaxseed meal with the water, stir well and leave to combine. After 3–5 minutes, the mixture should have thickened into a paste.
In a large mixing bowl, mix the flour, baking powder, baking soda, cardamom and salt.
In a small mixing bowl, mix the flaxseed paste, coconut yogurt, sugar, olive oil and zucchini, and combine well. Add this mixture to the dry ingredients and whisk together thoroughly, until a thick batter is formed.
Using a spatula, transfer the batter to the loaf pan and level out so that it is even. Bake for 1 hour, or until a tester stuck in the center comes out clean and the top is golden-brown. It may need up to 5 more minutes. Let the loaf cool for 15–20 minutes before turning out of the pan onto a wire rack.
LUKE PYENSON is a food and travel writer, recipe developer, food stylist and photographer based in New York City. You can see examples of his work at www.lukepyenson.com.