1 Cup Packed Shredded Zucchini
1 Cup Cranberries or Raisins
1 Cup Dairy Free Milk
1 tsp Apple Cider Vinegar
6 Tbsp Aquafaba
1/4 Cup Mashed Ripe Banana
1 tsp Vanilla
2 cup All Purpose Gluten-Free Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 tsp Ground Cinnamon
1/4 tsp Sea Salt
- Preheat the oven to 350 degrees Fahrenheit. Lightly grease a bread pan and coat with flour.
- Combine the dairy free milk and apple cider vinegar in a medium size bowl, whisk together, set aside for 5 minutes. Stir in the aquafaba and whisk. Add the vanilla, mashed banana and shredded zucchini.
- In a separate medium to large bowl, mix together the dry ingredients. Make a well in the flour, add the wet and mix together. Pour into the loaf pan. Make a tent with foil and cover, bake for 40 minutes. Remove from oven, carefully remove the foil and bake for another 20 minutes uncovered or until a knife comes out clean.
- Cool, slice, serve. Stores well in a sealed container for 3 days, in the fridge for about a week and freezes well beyond that.
- Aquafaba is the commonly discarded bean juice that is made when boiling beans or found in a can of beans. Garbanzo is the most popular, however any bean juice will do, in fact I used the juice from making black beans. You can also use a different egg replacement if you prefer.
- If you do not have a gluten allergy you can use all purpose flour or a mixture of all purpose and wheat flour. I don't have an allergy yet prefer the way gluten-free bread makes me feel.
- A different sweetener like coconut sugar, agave, maple syrup and so forth may be used. Chocolate Chips, Coconut Flakes, Nuts can all be mixed in or added as toppings.