Summer is here and zucchini is in season. Yayyy!
Baking with vegan and specially with gluten-free ingredients could be challenging at times but I finally got the gluten-free flour blend down. With this recipe I strained and squeezed liquid from the zucchini. So the result isn't wet in the middle and not too dry either. Just right, in my opinion. Somewhat moist and not crumbly.
* I will make a separate post of gluten free flour blend, but you can also buy them ready-made.
Baking with vegan and specially with gluten-free ingredients could be challenging at times but I finally got the gluten-free flour blend down. With this recipe I strained and squeezed liquid from the zucchini. So the result isn't wet in the middle and not too dry either. Just right, in my opinion. Somewhat moist and not crumbly.
* I will make a separate post of gluten free flour blend, but you can also buy them ready-made.
Wet Ingredients:
. 2 cups of (squeezed) grated zucchini
. 1/2 cup coconut oil (melted)
. 1/2 cup soy milk
. 1 tsp vanilla extract
Separate cup: 2 tbsp egg replacement powder and 4 tbsp warm water. Blend well. Mix to wet ingredients.
Dry Ingredients:
. 3 cups of gluten free flour blend
. 1 cup brown sugar
. 2 tsp baking soda
. 1 tsp baking powder
. 1 tbsp ground flaxseed
. 1 tsp salt
. 1 tsp cinnamon
. 1 tsp nutmeg
Chocolate chips (optional)
Instructions:
1. Preheat oven to 350. Grate and squeeze 2 cups of zucchini.
2. Mix the wet ingredients and the dry on a separate bowl.
3. Slowly mix them well in your mixer. You may add a little soy milk till it is looking more like a thick batter.
4. Drop mixture into a bread pan (oil the lining). I used coconut oil. You may add nuts and chocolate chips for topping.
5. Bake for an hour. When finished, set it out to let it cool. When it is cool, slowly remove from pan. Enjoy.
. 2 cups of (squeezed) grated zucchini
. 1/2 cup coconut oil (melted)
. 1/2 cup soy milk
. 1 tsp vanilla extract
Separate cup: 2 tbsp egg replacement powder and 4 tbsp warm water. Blend well. Mix to wet ingredients.
Dry Ingredients:
. 3 cups of gluten free flour blend
. 1 cup brown sugar
. 2 tsp baking soda
. 1 tsp baking powder
. 1 tbsp ground flaxseed
. 1 tsp salt
. 1 tsp cinnamon
. 1 tsp nutmeg
Chocolate chips (optional)
Instructions:
1. Preheat oven to 350. Grate and squeeze 2 cups of zucchini.
2. Mix the wet ingredients and the dry on a separate bowl.
3. Slowly mix them well in your mixer. You may add a little soy milk till it is looking more like a thick batter.
4. Drop mixture into a bread pan (oil the lining). I used coconut oil. You may add nuts and chocolate chips for topping.
5. Bake for an hour. When finished, set it out to let it cool. When it is cool, slowly remove from pan. Enjoy.
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