We already have a recipe for chocolate zucchini bread (it’s a fan favorite!), but we were missing a more classic version of this delicious loaf! Not anymore. Meet moist, nutty, subtly spiced zucchini bread that’s
This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so! Let us show you how it’s done!
We start this recipe off with grating the zucchini and squeezing out its excess moisture. This step prevents the bread from being too dense or gummy and it’s an especially important one with gluten-free and vegan baking because it’s more prone to those issues (don’t worry, no gumminess here at MB, friends).
Gluten Free Vegan Chocolate Zucchini Bread Recipe
Next, we mix the zucchini with the remaining wet ingredients. Avocado or coconut oil provides richness, almond milk (or other milk) adds enough moisture to help it rise, and vanilla adds flavor. We found a combination of coconut sugar + maple syrup provided the best combination of natural sweetness, flavor, and texture.
A trio of gluten-free flours is important for making the texture of this zucchini bread undetectably gluten-free. While almond flour gives it a beautiful crumb, potato starch keeps it light and fluffy, and brown rice flour adds structure.
The remaining ingredients include flaxseed meal to keep it from crumbling, baking powder and baking soda for rise, cinnamon for classic zucchini bread flavor, and salt to enhance it all.
Gluten Free Chocolate Zucchini Bread Muffins (+vegan!)
Bake until golden brown and a toothpick comes out clean from the center. For best texture, let cool fully to allow the gluten-free flours to absorb any remaining moisture.
Enjoy as a healthier dessert, sweet snack, or on-the-go breakfast. It’s especially delicious served warm the next day topped with your favorite butter and a drizzle of maple syrup (or honey if not vegan).
It would also be amazing as part of a brunch spread with fresh fruit, Spicy Tempeh Breakfast Sausages, Fluffy Vegan Scrambled Eggs, and Lemon Ginger Turmeric Wellness Shots. Can we come over?
Vegan Carrot Zucchini Bread
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@on Instagram. Cheers, friends!
*If subbing melted coconut oil, make sure your dairy-free milk is at room temperature so it doesn’t cause the coconut oil to solidify. *If not gluten-free, you can try subbing ~1 cup all-purpose flour in place of the almond flour, potato starch, and brown rice flour (the lesser amount is because all-purpose flour is more absorbent than almond flour), but we haven’t tested it this way and can’t guarantee the result. *Nutrition information is a rough estimate calculated with avocado oil and almond milk.
Serving: 1 slice Calories: 258 Carbohydrates: 30.2 g Protein: 4.3 g Fat: 14.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 9.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 311 mg Potassium: 203 mg Fiber: 2.8 g Sugar: 13.8 g Vitamin A: 27 IU Vitamin C: 2.3 mg Calcium: 141 mg Iron: 0.9 mg
Low Carb Chocolate Zucchini Bread
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@on Instagram. Cheers, friends!
*If subbing melted coconut oil, make sure your dairy-free milk is at room temperature so it doesn’t cause the coconut oil to solidify. *If not gluten-free, you can try subbing ~1 cup all-purpose flour in place of the almond flour, potato starch, and brown rice flour (the lesser amount is because all-purpose flour is more absorbent than almond flour), but we haven’t tested it this way and can’t guarantee the result. *Nutrition information is a rough estimate calculated with avocado oil and almond milk.
Serving: 1 slice Calories: 258 Carbohydrates: 30.2 g Protein: 4.3 g Fat: 14.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 9.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 311 mg Potassium: 203 mg Fiber: 2.8 g Sugar: 13.8 g Vitamin A: 27 IU Vitamin C: 2.3 mg Calcium: 141 mg Iron: 0.9 mg
0 Komentar