Double Chocolate Zucchini Bread (Vegan)

When it's late summer zucchini is coming out our ears so to speak. One of my mum's favourite classic zucchini recipes was zucchini bread. It has always been mine as well. My mum would make it with gifted huge zucchini, making sure not to use the middle seedy part of the zucchini. I recommend not using really gigantic zucchini as they are much drier and lack the same flavour as smaller zucchini. Regardless, if you are using a larger zucchini just make sure to not grate the inside or seedy area. Making gluten/grain free/egg free quick breads however is not easy to get right. Too often my test recipes ended up dense and gummy & would frequently fall after baking. I cannot eat flax seeds and while I use chia "egg", I find that it makes muffins and loaves too gummy. So needless to say, for myself at least, it was a real baking triumph to get an egg free loaf that rises well and has a perfect moist crumble. I use Bob's Red Mill Egg Replacer, which is the only egg replacer I have found that works successfully in bread and muffins. Lately I have been using more teff flour in my baking. Teff is a very sustainable grain that is very drought tolerant. I use ivory teff flour which is lighter than regular teff flour. You can use regular teff flour in this bread. Ivory teff has a more subtle and sweet flavour, whereas regular teff is darker and has a more earthy, nutty flavour. I decided to glam up the loaf a little with a little drizzle. The drizzle takes it from breakfast or tea time all the way to dessert, kinda like that versatile piece of clothing that takes you from the work-day to an evening cocktail party. Hehe. The glaze is optional however, the subtle chili heat in Domaine Santé's "Heat Spell" grape nectar sweetener paired with the chocolate adds a delicious kick. This loaf also freezes well (without the glaze).