I have been on the hunt for a zucchini bread recipe that is vegan, gluten and free from refined sugar. It’s not the easiest to find! I finally found this recipe from chocolatecoveredkatie.com. It is perfect! Sweetened with honey or maple syrup, oat flour, and I got to use up an enormous zucchini that I had from a friend’s garden! My kids even loved it… that’s when you know its good! I know you LOVE how I find all the best recipes and put them all in one spot for you! Your’e welcome!
2- 1/2 cups organic rolled oats
1 cup organic ripe banana, mashed
1 cup finely grated organic zucchini, loosely packed
1 tsp baking soda
1/2 tsp organic cinnamon
3/4 tsp aluminum free baking powder
1/2 tsp sea salt
1 1/2 tsp organic vanilla extract
1/3 cup organic coconut oil OR organic almond milk
1/2 cup organic maple syrup, or raw honey
1 -1/2 tbsp organic vinegar
optional: 1/2 cup organic cacoa chocolate chips, chopped organic walnuts or pecans
Preheat oven to 350 degrees. Using a paper towel, grease a 9×5 loaf pan with coconut oil, making sure to go up the sides. Put the oats in a blender and blend until a fine powder forms. Add all other ingredients (except optional chips or nuts) and blend until smooth. Stir in chips, or nuts if using. Pour the batter into the prepared pan, then bake on the middle rack for 35 minutes. Turn the oven off, but DON’T open the oven. Let the bread sit in the closed oven for another 10 minutes. Enjoy topped with raw honey, hazelnut spread or eat alone!