VEGAN ZUCCHINI BREAD

GLUTEN-FREE

INGREDIENTS

▢ 1 cup Grated Zucchini  ▢ ⅓ cup Maple Syrup ▢ ¾ cup Applesauce ▢ ⅓ cup Coconut sugar ▢ ¾ cup Almond Milk  ▢ 2 tsp Vanilla Extract ▢ 2 ¼ cup Oat Flour  ▢ 1 ½ cup Almond Flour ▢ ¼ cup Arrowroot Flour  ▢ 3 tsp Baking Powder ▢ ¼ tsp Salt ▢ 1 tsp Ground Cinnamon ▢ ¼ tsp Ginger ▢ ¼ tsp Nutmeg

Grate Zucchinis

Trim the zucchini ends, grate with a hand grater, wrap the grated zucchini in a towel and squeeze out all the water.

1

Add Maple, Applesauce

In the bowl containing the grated zucchinis, stir in maple syrup, applesauce, coconut sugar, almond milk, and vanilla. Set aside.

2

Mix Flours

In another large mixing bowl, stir in almond flour, oat flour, arrowroot flour, baking powder, ginger, nutmeg, cinnamon, and salt.

3

Combine Flour & Zucchini

Stir the zucchini liquid batter into the flour bowl and fold in chopped nuts halfway.

4

Transfer

Transfer the zucchini batter into the prepared loaf pan. Smoothen the surface with a spatula.

5

Bake

Bake in an oven preheated to 350°F (180°C) for 70-80 minutes on fan-forced oven, center rack.

6

Decorate

Add Lemon Glazing to decorate the bread once it has cooled down for 10 minutes in the pan.

7

Prep Time: 15 minutes Cooking Time: 70 minutes Makes: 12 Slices Calories: 292 kcal per Slice

VEGAN GLUTEN-FREE ZUCCHINI CAKE

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