Vegan Zucchini Bread!

HOLY WHOA. This is some amazingly good zucchini bread. A couple weeks back, I asked around the twitterverse for recipes using cardamom, and this was one such recommendation. Here's the original recipe from So.ME.Vegans. I mostly made it according to the recipe, but changed it just a little. It's like this compulsion I have...I can't ever follow a recipe 100%.

So, this recipe is a ridiculously addictive, delicious treat. And, it makes your house smell like you died and went to baking heaven. No joke. And, you may want to double the recipe and make 2 loaves otherwise you'll be kicking yourself in anger and frustration. Not that I'd know or anything. GRRRR.  So, anyway, the recipe below has my alterations. If you don't like that, too bad. Just kidding. Not really.

Ingredients:

• 1/2 + 1/3 cup whole wheat flour
• 1/2 cup plus 2 TB unbleached all-purpose flour
• 1 cup peeled, grated zucchini (equivalent of about 1 small zucchini)
• 1 cup sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup canola oil
• 1 tsp. pure vanilla extract
• 3/4 tsp cinnamon
• 1/2 heaping tsp cardamom
• 1/2 slightly heaping tsp Kosher salt
• 1/2 tsp baking soda
• 1 tsp baking powder

 Method:

1. Preheat oven to 350 degrees F. Spray your loaf pan with a little cooking spray (I used the butter flavored kind. 
2. Combine all ingredients in a large mixing bowl until there are no dry spots.
3. Pour the thick batter into the loaf pan.
4. Bake for about 30-40 minutes. Test for doneness with a toothpick. I left it in the pan for about 5 minutes after removing it from the oven.