Recipes

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!



9 comments:

  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 :)

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

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  3. Nice website! Greetings from Glory Foods.

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

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

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

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

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  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!

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  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!

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