Description
The gluten-free and vegan zucchini bread of the summer! Use your fresh vegetables in a sweet, spicy and moist quick bread!
Ingredients
Scale
- 2 small zucchini or 1 cup of shredded zucchini
- 1 cup of melted vegan butter ( I use earth balance)
- 1 cup of granulated sugar
- 1tsp baking powder
- 1/2 tsp of baking soda
- 1/2 tsp of salt
- 1 tsp of vanilla extract
- 1 tsp of ground cinnamon
- 1/2 tsp of ground nutmeg
- 1/2 cup of dairy free milk
- 1/2 cup of almond flour
- 1/2 cup of dairy free chocolate chips
- 1 1/2 cup of gluten free flour ( I use Bobs Red Mill 1:1)
Instructions
- Preheat your oven too 350°F and grease your loaf pan with vegan butter
- Shred or make very small cubes with your zucchini and set on a towel with the 1/2 tsp of salt sprinkled over the cut zucchini (this causes it to sweat out the liquid)
- Gently melt your vegan butter and add to a stand mixing bowl or a bowl with a hand mixer
- Add your sugar, vanilla, baking powder and baking soda to your melted butter
- Combine well, and add in your almond flour, ground cinnamon, ground nutmeg until well combined
- Next add in your almond milk and mix until the batter is loose
- Then add in your gluten free flour blend and mix until the batter thickens slightly
- Take your zucchini and with your towel, squeeze the liquid out of your zucchini and add in your zucchini to your batter
- Next fold, in your chocolate chips
- Pour batter in to your loaf pan and bake for 55 minutes to 1 hour, until a toothpick inserted comes out clean
- Let cool and enjoy!