A win-win for those busy mornings, this gluten-free zucchini bread is the perfect solution to the out of control zucchini coming from your garden. With zucchini, raisins and nutrition from Vega® Protein & Greens, I feel good giving a slice of this sweet, yet good-for-you treat to everyone in the family. Plus, it tastes delicious, so they are happy too!
Lather it with some nut butter and it’s a deliciously quick on-the-go morning breakfast or after school snacks.
And my final tip – make multiple loaves and freeze so that you can easily take one out as the days get increasingly busy come September!
- 2 cups shredded zucchini (about 1 to 2 medium zucchini's)
- 1 Tbsp lemon juice
- 1/2 cup non-dairy milk
- 1 cup gluten-free baking flour
- 1 cup gluten-free oat flour (or make your own by adding 1 cup oats to food processor)
- 1 tsp salt
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 Tbsp Vega® Protein & Greens
- 1/3 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1/3 cup organic sugar (I used coconut palm sugar)
- 2 tsp vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup vegan chocolate chips
Preheat oven to 350° F and grease loaf pan.
Grate zucchini into clean dish cloth and let sit. Before mixing into bread, and to avoid a soggy loaf of bread, squeeze shredded zucchini in dish cloth to extract moisture. This will yield a light and airy loaf versus a dense and heavy one.
Combine milk and lemon juice and set aside.
Combine dry ingredients in large mixing bowl and whisk lightly to combine.
In medium bowl combine oil, applesauce, sugar, milk, and vanilla. Whisk to combine. Add squeezed, shredded zucchini.
Fold wet mixture into dry until just combined. Add chocolate chips, raisins and walnuts if using.
Pour batter into prepared pan and bake 50 to 60 minutes, or until toothpick inserted into the bread comes clean.
Place bread on cooling rack and cool completely before slicing.