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.
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.
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!