Zucchini Mini Loaves [vegan, gluten free]
Ingredients:
- 1 zucchini, shredded
- 1 cup oat flour
- 1/2 cup almond flour
- 2 tbsp ground flax
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup Suzanne’s Specialties brown rice syrup “honey” (or maple syrup)
- 1/4 cup oil (canola or coconut)
- optional: shredded coconut, carob chips, walnuts, etc.
Directions:
Pre-heat oven to 375.
Shred zucchini. In a large mixing bowl, add the rest of ingredients. Mix and add in the zucchini. Let the batter sit for a few minutes (to give the flax some time to “gel”).
Add whatever mix-ins you’d like, I kept one loaf plain and added carob chips and coconut to the other.
Pour into two mini loaf pans (sprayed with non-stick). Bake for 25 minutes on 375 degrees.
Remove and let cool.
As you can see, one zucchini yields quite a bit.
Here’s a close-up of the rice nectar. It’s gluten free, non-GMO, and vegan. Just Like Honey, but better!
I also used Linwoods ground flaxseed, almonds, brazil nuts, walnuts & Q10 in place of ground flax. It gave the bread a nutritional bang and it’s so easy to use because it’s already ground (and still maintains it’s freshness and gel-ability). But if you’re not into nuts or can’t find Linwoods’ products near by, ground flax will work just as well.
Now that’s a tasty batter.
One had carob chips and unsweetened shredded coconut, one was plain jane.
I don’t have many pics of the final product, but it’s a dense sticky bread that is definitely nutrient and flavor packed.
Almond flour in quick breads is so fantastic. It makes things less bread-y and more gooey, which I love.
Enjoy!
gahhhh i’m buying a zuke this weekend just to make this! i wonder if it would be different with yellow zuchinnis??
i also needed to tell you that kyle’s text about your tortilla was hilarious
This looks fantastic! I am going to make this today!
Yay!! I’ve been waiting with baited breath for this one! And it looks like I’ll have the next two days off and may actually get the chance to attempt baking a loaf (or two!). So excited!! 🙂
I’m so excited about this one! I love zucchini bread. Perfect for fall (here on the east coast).
This looks wonderful, I haven’t tried baking bread in ages and this makes me want to get back to it!
Yum, I love the sounds of this…. I haven’t tried using zucchini in baking for YEARS – that rice nectar sounds like a treat too.
Oh yes, carob chips + coconut, magical combination 🙂
love me some zucchini bread! looks delicious!
yay for gooey! what an amazing snack to prepare for a busy week – like my next week… coincidence? I guess not – have to bake it on Sunday 😉 !
I was hoping you will finally share the recipe; )looks delicious!!!
MMMMM love mini loaf pans!
Found you on food buzz, although not vegetarian or gluten free this looks awesome. Would love for you to share it on our Foodie Friends Friday Vegan Challenge or any other recipe you would like to share (upto 3). We also are having a great giveaway sponsored by Daiya Cheese. Here is the link: http://marlys-thisandthat.blogspot.com/2012/09/foodie-friends-friday-linky-party-and.html
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I made this last night and it was so so good! I didn’t have flax seed so I subbed it for one egg. I forgot to add the maple syrup into the batter! I just smeared each square with PB and drizzle of maple syrup… yum!