This recipe is a great use of all those zucchinis brewing in your garden right now and one of my family’s favorites. I like to make several loaves at a time when I have an excess of zucchini and stick them in the freezer! This zucchini bread is so moist and delicious; I dare you to make a loaf last more than a day! Won’t happen. I like to add mini vegan chocolate chips (favorite brand is Enjoy Life) to make it a little extra sweet because the batter itself is low glycemic and I personally love chocolate! But you could swap out the chocolate chips for walnuts if you want this recipe to be super clean. I have experimented with various gluten-free flours and have found oat flour to be the best option for loaves and muffins. It’s the right texture and lends itself to moist cakelike baked goods.
- 2 cups oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 ½ cups grated zucchini
- 1/3 cup avocado oil
- 1/3 cup coconut sugar
- 1/3 cup maple syrup
- 2 vegan eggs (I use Bob’s Redmill or you can make 2 flax eggs)
- 1 teaspoon vanilla extract
- ½ cup mini vegan chocolate chips (optional but highly recommended!)
1. In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt together.
2. In a large mixing bowl, add the zucchini, oil, sugar, maple syrup, vegan eggs, and vanilla and mix until well blended.
3. Slowly add the dry mixture to the wet and beat with a hand beater or wooden spoon until well mixed.
4. Stir in the vegan chocolate chips.
5. Pour batter into a lightly oiled loaf pan and bake for 40 minutes (or until the top of the loaf is firm to the touch) at 375 degrees.
6. Let the loaf cool before removing from pan & cutting.
7. Be prepared for this loaf to disappear quickly!