Two things I love most about Instagram: 1. The endless source of inspiration. I’d never heard of zucchini bread before. Now I have tried it. I’m now a happier person.
2. The incredibly friendly people. I’ve connected with so many kind, generous, genuine people in this vegan corner of IG, and I’m so grateful for that.

Now about that zucchini bread. You’ll want to make this.

Zucchini Bread
6 tbsp aquafaba
2 dl caster sugar
1,5 dl neutral oil
5 dl plain flour
1,5 tsp baking powder
1 tsp vanilla sugar
2 tsp cacao
1 tsp salt
1,5 tsp cinnamon
1 tsp ginger powder
5 dl coarsely grated zucchini
100 g chopped chocolate
.
Pre-heat the oven to 200 C.
With an electrical beater, whisk aquafaba and caster sugar to a smooth, fluffy batter.
In a separate bowl, combine all dry ingredients and mix well. Carefully fold into the batter.
Add oil and grated zucchini. There’s no need to drain the zucchini beforehand, you want all that moisture in the cake. At last, stir in the chocolate pieces.
Pour the batter into a round baking pan or a loaf tray, approx. 35 x 10 cm (larger than your average bread loaf), lined with parchment paper.
Bake at 200 degrees for about 45 minutes. Check the cake with a toothpick, it should come out dry.
Leave to cool for a couple of hours before icing it. (Combine 2 dl powdered sugar, a squeeze of lemon juice and about 1 tbsp of water just enough to melt the sugar.)