Vegan Zucchini Bread
Gluten Free, Egg Free, Dairy Free
by Andrea Alden
Slices of delicious quick bread
- ¼ cup ground flax seeds
- ½ cup + 1 tbsp. water
- 3 cups shredded zucchini (2 med-small zucchinis)
- 2/3 cups of melted coconut oil
- ¾ cup of maple syrup
- 1 cup soy milk (or other alternate milk product)
- 1 tbsp. vanilla extract
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 1 tsp. salt
- 2½ cups of whole grain gluten free flour, gluten free all purpose flour, or a blend of your favorite gluten free flours
In a small bowl, combine the ground flax and the water. Set aside to set for at least 10 minutes.
Preheat your grill to 325°F, preparing to use the indirect grilling method. Spray two loaf pans with nonstick and set aside.
Grate the zucchini using the fine side of your cheese grater, or the fine grater plate on a food processor. Once grated, spread the zucchini out on some paper towel to dry a little while you assemble the rest of the ingredients.
Whisk together the maple syrup and melted coconut oil. To prevent the coconut oil from solidifying, slowly add the maple syrup (if cold) while whisking. Add the flax and water mixture, vanilla extract and the soy milk. Stir in the zucchini.
In a separate bowl, sift together the baking soda, cinnamon, salt, and gluten free flour. Add the dry mixture to the zucchini mixture, stirring until just combined.
Divide the batter between the two prepared loaf pans before placing them on the grill. Bake for 30 minutes, then rotate the loaf pans and bake for another 30 minutes, or until a toothpick comes out clean and the tops are golden.
Allow to cool before serving this with tea.
It’s nice to be able to share your cooking with everyone, and with this Vegan Zucchini Bread, no one has to be left out due to any dietary restrictions. If you find that this recipe is a little on the not-sweet-enough side, feel free to add a little extra maple syrup, or toss in a banana with the rest of the wet ingredients. What have you made that you can share with everyone?