Delicious Zucchini Loaf Recipe (Vegan & Gluten-Free)

It’s that time of year when there is an abundance of zucchini to be enjoyed. If you are a gardener, it is difficult to keep up with the harvest and we are always looking for ways to use it. I use zucchini in stews, chili, spaghetti sauce and stuffed with various ingredients. It is also awesome when barbequed or skewered with other veggies for shish kebabs. Yesterday, I ventured into a veganized version of a gluten-free zucchini loaf which was delicious with a little vegan butter spread on it. This recipe can easily be doubled for two loaves.

Vegan Gluten-Free Zucchini Loaf

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• Author: Susan
• Total Time: 1 hour 10 minutes

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Ingredients

Units USM Scale 1x2x3x

• 3 tbsp ground flax meal
• 1/4 cup warm water
• 3/4 cups coconut sugar (or brown sugar)
• 1/4 cup avocado oil
• 1/4 cup applesauce
• 1 tsp vanilla
• 1 1/2 cups grated zucchini
• 1 1/2 cups gluten-free flour or 1 cup all purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 cup chopped pecans

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Instructions

1. Grease 1 loaf pan.
2. Mix together flax meal and warm water, set aside.
3. In a large mixing bowl, combine sugar, oil, applesauce, and vanilla and beat well.
4. Fold in grated zucchini and flax meal mixture stirring until all is combined. Set aside
5. In a separate bowl, combine all dry ingredients until well mixed
6. Fold the dry mixture into wet mixture until dry ingredients are moistened and everything is evenly blended
7. Pour into greased loaf pan and bake at 350F for 50-55 minutes, or until knife inserted in center of zucchini loaf comes out clean. Let cool a few minutes before slicing.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Baking
• Cuisine: American