I love zucchini season. It’s always fun when neighbors leave bags of zucchini on my doorstep because they have so many! Zucchini has always been one of my favorite vegetables. It is so versatile in its cooking application – you can steam it, sauté it, make noodles out of it, bake with it…it’s so fun! It also has some nutritional value including vitamin C, folate, and minerals.
This bread is a favorite at my house! My little guy begs me to make zucchini bread all the time! You would never guess this was gluten-free or plant-based. It is moist and flavorful with just the right density you would expect to find in a quick bread. I like to shred quite a bit of zucchini and keep it in my refrigerator or freezer to have on hand for quick lunches, dinners, breads, cakes, and muffins. Long live the zucchini!
1 2/3 cups gluten-free flour
1/2 cup coconut palm sugar
1 teaspoon ground cinnamon
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup non-dairy milk of choice
2 tablespoons unsweetened applesauce
2 tablespoons honey
1 Tablespoon flaxseed meal mixed with 3 Tablespoons warm water
Preheat oven to 400°.
Lightly spoon flour into dry measuring cup; level with a knife.
Combine gluten-free flour and next 6 ingredients (through salt) in a large bowl; stir with a whisk. Combine zucchini, milk, applesauce, honey, and flax mixture in a small bowl; stir until blended.
Make a well in center of flour mixture; add milk mixture, stirring just until moist.
Spoon batter into loaf pan (8 X 4 – inch).
Bake at 350 degrees F for 60 minutes or until golden.
Remove from pan immediately; cool on a wire rack.
This zucchini bread is moist and delicious! You certainly could add nuts or seeds to this recipe for extra crunch and texture. Enjoy!