Some of the fondest memories of my grandma include her homemade zucchini bread. I had a couple extra zucchinis lying around and decided to make a loaf. I made a unique version that is free of gluten, dairy, oil and even sugar! I couldn't believe most zucchini bread recipes call for 1 cup of sugar, I always thought it was healthy since it had the word zucchini in it. Now, it really is healthy as cranberries or raisins are used instead of refined sugar to naturally sweeten the loaf. The results are better than I hoped for, it naturally puffs up while baking and then gets a nice golden crust. The inside was baked through and through. My husband and I found it extremely hard not to eat more than a serving, especially knowing how good it is for you. You are going to love this recipe!
Ingredients:
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
Peaceful Preparation:
Notes:
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
Peaceful Preparation:
- 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.
Notes:
- 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.
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