Saturday, June 25, 2011

Gluten Free, Sugar Free, Vegan zucchini bread

{Confession- this is not the gluten free zucchini bread. This is the regular zucchini bread I made my preschoolers.  *but I did use whole wheat flour* 
Just forgot to take a picture of my bread before I devoured it.....}
1 1/2 c. all purpose gluten free flour
1 c. zucchinni
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 c honey
1/4 c applesause
1 banana, mashed
1/2 c carob chips
1/2 c dried cranberries
1/2 c smashed walnuts

Preheat the oven to 350 degrees.

In a large bowl mix together the dry ingredients

In a second bowl mix together the honey, applesauce, mashed banana & zuchinni.

Mix the two bowls together, then add the carob chips, cranberries, and walnuts.

Put in the bread pan and bake for about 55 minutes.  Delicious!


  1. ooh- i might just have to make this. I planted some zuchinni's at the beginning of summer. Ps- I made this awesome gf/sf crockpot chicken tortilla soup the other day!! Delish, and it made me think of you :)

  2. How much zucchini did you use in this recipe?

  3. Nice website! Greetings from Glory Foods.

  4. @suzie, sorry i forgot to add that! about 1 cup, or 1 small zucchini

  5. do you shred the zucchini, cook it first or what?

  6. @anonymous- shredded, raw. it cooks in the bread

  7. Just recently stumbled upon your recipe. it is so yummy and I'm making it for the second time right now!

  8. Very excited to make this bread for a class potluck. Just wanted to comment that a lot of vegans don't eat honey, because it is still something made by a sentient being. I'm planning on substituting half agave nectar and half maple syrup for the honey to make it truly vegan! I'll let you know how it turns out!

  9. @Roue, yes, I was aware of that. I'm sure agave or maple syrup would work, and you could probably use less agave since it's sweeter. Would love to hear how it turns out!