Zucchini Mini Loaves [vegan, gluten free]
- 1 zucchini, shredded
- 1 cup oat flour
- 1/2 cup almond flour
- 2 tbsp ground flax
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup Suzanne’s Specialties brown rice syrup “honey” (or maple syrup)
- 1/4 cup oil (canola or coconut)
- optional: shredded coconut, carob chips, walnuts, etc.
Pre-heat oven to 375.
Shred zucchini. In a large mixing bowl, add the rest of ingredients. Mix and add in the zucchini. Let the batter sit for a few minutes (to give the flax some time to “gel”).
Add whatever mix-ins you’d like, I kept one loaf plain and added carob chips and coconut to the other.
Pour into two mini loaf pans (sprayed with non-stick). Bake for 25 minutes on 375 degrees.
Remove and let cool.
As you can see, one zucchini yields quite a bit.
Here’s a close-up of the rice nectar. It’s gluten free, non-GMO, and vegan. Just Like Honey, but better!
I also used Linwoods ground flaxseed, almonds, brazil nuts, walnuts & Q10 in place of ground flax. It gave the bread a nutritional bang and it’s so easy to use because it’s already ground (and still maintains it’s freshness and gel-ability). But if you’re not into nuts or can’t find Linwoods’ products near by, ground flax will work just as well.
Now that’s a tasty batter.
One had carob chips and unsweetened shredded coconut, one was plain jane.
I don’t have many pics of the final product, but it’s a dense sticky bread that is definitely nutrient and flavor packed.
Almond flour in quick breads is so fantastic. It makes things less bread-y and more gooey, which I love.