It’s that time of year when zucchini squash becomes a big part of your wintertime recipes, and with all that cooking comes leftovers. This gluten free, vegan, and chocolatey zucchini bread is perfect for making sure this green veggie doesn’t go to waste; in fact, it has great potential to be your next cool weather staple. Benefits: the sugar is minimal, yet the flavor is outrageous. It’s that fall-apart bread that never stops giving.
What you’ll need:
2 cups gluten-free all purpose baking flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon
2/3 cup almond or rice milk
1/2 cup agave nectar or pure maple syrup
1/3 cup coconut oil
1 tsp vanilla
1.5 cups shredded zucchini (about 1 large zucchini)
1/4 cup vegan chocolate or carob chips
Shred your zucchini using a microplane.
Mix together dry ingredients. Add agave, milk, coconut oil, and vanilla and stir until combined. Fold in your zucchini and chocolate chips.
Lightly oil a loaf pan and spread your batter in.
Bake at 325 degrees for 20 minutes, rotate, and then bake for another 10 minutes. Remove when toothpick comes out clean.
Makes 1 loaf.
Bonus: This bread packs in almost 4 grams of fiber per slice.