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.
- 3 tbsp ground flax meal
- 1/4 cup warm water
- ¾ cups coconut sugar (or brown sugar)
- ¼ cup avocado oil
- ¼ cup applesauce
- 1 tsp vanilla
- 1½ cups grated zucchini
- 1 ½ cups gluten-free flour or 1 cup all purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- ¼ cup chopped pecans
- Grease 1 loaf pan.
- Mix together flax meal and warm water, set aside.
- In a large mixing bowl, combine sugar, oil, applesauce, and vanilla and beat well.
- Fold in grated zucchini and flax meal mixture stirring until all is combined. Set aside
- In a separate bowl, combine all dry ingredients until well mixed
- Fold the dry mixture into wet mixture until dry ingredients are moistened and everything is evenly blended
- 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.
- Category: Baking
- Cuisine: American
Susan is our resident vegan. She’s been a vegetarian for 20 years, and a vegan for 4. She has researched both lifestyles extensively and is constantly exploring new recipes, add her own twist. She is a long time SPUD customer, and now our very own resident vegan blogger!