A Gluten-Free & Vegan Zucchini Bread To Knock Your Socks Off
Every summer when I was growing up, my mom would make the best zucchini bread with zucchini fresh from her garden. As soon as it was cool enough to eat, I would lather cream cheese on a slice and savor every bite.
Little did I realize that both the gluten in the bread and the dairy of the cream cheese were tearing up my stomach. Now that I can make this delicious zucchini loaf, I can have my bread with no worries of feeling ill (and I don't even miss the cream cheese)!
If you love zucchini bread but suffer from food allergies or sensitivities, you'll love this recipe!
Yields: 1 loaf
- 2 1/2 cups Bob’s Red Mill All-purpose GF Flour
- 1 cup coconut sugar
- 2 Tablespoons arrowroot
- 1 Tablespoon cinnamon
- 1 1/2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 1/2 teaspoon xanthan gum
- 2 cups zucchini, grated and the excess moisture squeezed out with a paper towel
- 1/3 cup refined coconut oil (melted)
- 2 teaspoons vanilla extract
- 1 1/2 cups hot water
Preheat oven to 350º F. Lightly oil the bottom of a standard bread loaf pan.
In a medium-size bowl, sift together the dry ingredients to get rid of all the chunks of the coconut sugar.
In a separate bowl, combine all of the wet ingredients together. Make sure that the liquid from the zucchini is squeezed out, as too much excess moisture will affect the bread.
Add the dry ingredients into the wet mixture and stir together.
Pour the batter into the prepared loaf pan. Bake in the center of oven for 45-60 minutes. Bread is done when it springs back to touch or when you stick a toothpick in the center and it comes out clean.
Let the loaf cool for 20 minutes before removing from pan.
Optional: I've had some people tell me they love adding 1/2 cup chocolate chips to this bread.