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!
Ingredients
- 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
- Optional:
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup vegan chocolate chips
Preparation
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Preheat oven to 350° F and grease loaf pan.
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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.
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Combine milk and lemon juice and set aside.
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Combine dry ingredients in large mixing bowl and whisk lightly to combine.
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In medium bowl combine oil, applesauce, sugar, milk, and vanilla. Whisk to combine. Add squeezed, shredded zucchini.
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Fold wet mixture into dry until just combined. Add chocolate chips, raisins and walnuts if using.
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Pour batter into prepared pan and bake 50 to 60 minutes, or until toothpick inserted into the bread comes clean.
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Place bread on cooling rack and cool completely before slicing.
