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Zucchini Bread Recipe Vegan Gluten Free

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Vegan Gluten free Zucchini Bread Recipe Vegan Richa
Vegan Gluten free Zucchini Bread Recipe Vegan Richa from www.veganricha.com

Description

Zucchini bread is a classic recipe, but with a vegan and gluten-free twist, it becomes a healthier and more inclusive option. This recipe uses oat flour and flax eggs to make it gluten-free and vegan-friendly. It's a perfect way to use up those extra zucchinis from your garden.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 2 flax eggs (2 tablespoons of flaxseed meal + 5 tablespoons of water)
  • 1/3 cup of melted coconut oil
  • 1/2 cup of maple syrup
  • 1 teaspoon of vanilla extract
  • 1 1/2 cups of grated zucchini (about 1 medium zucchini)
  • 1 1/2 cups of oat flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 1 teaspoon of ground cinnamon
  • 1/2 cup of chopped walnuts (optional)

Equipment

  • Loaf pan
  • Bowl
  • Grater
  • Measuring cups and spoons
  • Spatula

Method

  1. Preheat the oven to 350°F.
  2. Grease a loaf pan with coconut oil or line it with parchment paper.
  3. Make the flax eggs by whisking together the flaxseed meal and water in a small bowl. Let it sit for 5 minutes to thicken.
  4. In a large bowl, whisk together the melted coconut oil, maple syrup, vanilla extract, and flax eggs.
  5. Add the grated zucchini to the bowl and stir until well combined.
  6. In a separate bowl, mix together the oat flour, baking soda, baking powder, salt, and cinnamon.
  7. Add the dry ingredients to the wet ingredients and stir until just combined.
  8. If you're using walnuts, fold them into the batter.
  9. Pour the batter into the prepared loaf pan.
  10. Bake for 45 minutes or until a toothpick inserted into the center comes out clean.
  11. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

This recipe can be made with regular eggs instead of flax eggs if you're not vegan. You can also use other types of nuts, like pecans or almonds, instead of walnuts. If you don't have oat flour, you can make your own by blending rolled oats in a food processor until they reach a flour-like consistency.

Nutrition Info

This recipe makes 10 servings. Each serving contains approximately:
  • Calories: 210
  • Carbohydrates: 23g
  • Protein: 3g
  • Fat: 12g
  • Saturated Fat: 7g
  • Sodium: 250mg
  • Fiber: 2g
  • Sugar: 9g

Recipes FAQ

Can I use a different type of flour?

Yes, you can use other types of flour, like almond flour or all-purpose flour. However, the texture and taste of the bread may be slightly different.

Can I freeze this bread?

Yes, you can freeze this bread for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

Can I add chocolate chips to the batter?

Yes, you can add chocolate chips to the batter if you like. About 1/2 cup would be a good amount.

Recipe Tips

  • Make sure to squeeze out any excess water from the grated zucchini before adding it to the batter.
  • If you don't have maple syrup, you can use honey or agave nectar instead.
  • If you don't have coconut oil, you can use vegetable oil or melted butter instead.
  • You can add other spices to the batter, like nutmeg or ginger, to give it more flavor.
  • If you don't have a loaf pan, you can use a muffin tin instead. Just adjust the baking time accordingly.

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