Just because a food is made gluten-free and vegan doesn’t mean it’s necessarily healthier than its conventional form. However, that’s not the case with this zucchini bread. Not only will you disguise the flavor of 2 whole zucchinis, you’re getting a ton of vitamins and minerals from the other ingredients that make this moist and decadent loaf.
This zucchini bread is vegan, meaning plant-based ingredients substitute the animal products used in conventional baking. Made with wholesome grains and sweetened with coconut sugar and unsweetened applesauce, this is going to be your new favorite way to use summer’s abundant produce.
- Prep Time:10 minutes
- Cook Time:40 minutes
- Total Time:50 minutes
- Servings:1 standard loaf
- 3 tablespoon ground flax seeds
- 1/3 cup hot water
- 1/2 cup coconut sugar
- 1/2 cup teff or millet flour
- 1/2 cup gluten free oat flour
- 1/4 cup tapioca starch
- 1/2 cup gluten free rolled oats
- 2 small zucchinis
- 1/2 cup unsweetened apple sauce
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 tablespoon melted coconut oil
- 1/4 cup chopped pecans (optional)
Preheat oven to 375°F. Make the flax egg by combining ground flax seeds with hot water. Let sit while preparing other ingredients.
Stir together coconut sugar, unsweetened applesauce, coconut oil, and the flax egg in a medium bowl.
Measure out all dry ingredients in a separate bow. Stir together until evenly mixed, then add dry ingredients into wet in the medium bowl.
Fold the two mixtures together until a dough is formed.
Fold in grated zucchini to dough, making sure to evenly distribute.
Grease and flour a standard loaf pan. Add dough and (optionally) sprinkle the top with chopped nuts.
Bake for 40 minutes, remove from loaf pan to let cool and serve.