We are pleased to announce the arrival of The Littlest Cake, our friend Shannon’s vegan baking/food blog! HOORAY! A new vegan food blog is born! She specializes in baking supremely tasty cupcakes, cakes, cookies, and all treats in general, and she is a mighty vegan kitchen wizard! You should definitely pay her a visit, because she is AMAZING, and I love her so.
Shannon has co-cheffed in the creation of a couple of tasty treats here at The Bear and The Blackberry: Matcha and Vanilla Bean Cupcakes and Cookies and Cream Cupcakes (Part One & Part Two!), and now Zucchini Walnut Bread with Chia Seeds!
Our neighbor/landlord has been bringing us MONSTEROUS zucchinis lately… so we decided a proper way of eating them up would be to make some marvelous vegan zucchini bread!
And marvelous it is, dahhlinnggg. It is tasty fresh out of the oven, but if you practice the art of patience, we recommend letting it cool/refridgerating it, since that helps it stick together like a bona fide zucchini bread should!
Curious to try it for yourself? Have a whole metric shit-ton of zucchini that you don’t know what to do with?? Zip on over to The Littlest Cake for the full recipe, and try it for yourself!
Ahhh… I think we need to go home right now and MAKE MORE ZUCCHINI BREAD!!
the bear and the blackberry 
Making this! I’d type more but I’m buried in zucchinis. Just enough strength left to visit your friend’s blog.
I hope that the zucchini bread saved you from being buried alive!
Yum!