Cooked - Fluffy Vegan Zucchini Bread (easy + Gluten-free!)

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fluffy Vegan Zucchini Bread (easy + Gluten-free!)

10.0

1 flax egg (1 Tbs. ground flax + 2 Tbs. water. Sit and let thicken 3-5 minutes) can sub 1 regular egg

½ cup unsweetened applesauce

2 Tbs. avocado oil or melted refined coconut oil

¼ cup granulated monk fruit sweetener (packed light brown sugar or coconut sugar will also work)

⅓ cup pure maple syrup or honey

1 tsp. vanilla extract or vanilla bean paste

1 cup oat flour (I make my own in 3 steps)

1 cup gluten-free flour (be sure it contains xanthan gum. I use King Arthur Measure For Measure)

1 tsp. cinnamon

⅛ tsp. allspice (or nutmeg)

⅛ tsp. pink Himalayan salt

3 tsp. baking powder

1 tsp. baking soda

1 cup slightly heaping packed grated zucchini (lightly dried with a paper towel)

½ cup dairy-free dark chocolate chips (I love this brand) + more for topping

Preheat oven the 350 F. and line a loaf pan with parchment paper.
In a medium bowl, add all wet ingredients and mix until smooth.
Next, add in oat flour, gluten-free flour, cinnamon, allspice, and pink salt. Mix until combined. Lastly, add in baking powder, baking soda, grated zucchini, and dark chocolate chips. Gently fold together until incorporated.
Transfer batter to loaf pan. If desired, add extra chocolate chips on top, and bake at 350 F. for 35-40 minutes or until a toothpick comes out with a few moist crumbs (mine was perfect after 35 minutes). Let cool completely, slice, and enjoy! Store in an airtight container on the counter for up to 3 days, in the refrigerator for up to 5 days, or freeze for 3 months.

Course🍰Dessert

Diets🌱Vegan🌾Gluten-free...

Category🍞Bread

Cuisine🇺🇸American

Occasions📆Everyday🍿Snack

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 118 weeks ago

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