Healthy and delicious easy to bake gluten free vegan zucchini bread that is rich and moist! Perfect for breakfast, dessert, or anytime snack without the guilt!
PREP TIME: 15 – 20 minutes
COOK TIME: 80 – 85 minutes
TOTAL TIME: 95– 105 minutes
Yields: 12 – 14 Slices
Dry Ingredients
- 2 cup Metta flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
Wet Ingredients
- 2 eggs (or sub flax eggs: 2 Tbsp ground flaxseed + 6 Tbsp water)
- ¼ cup any oil or butter (melted coconut oil preferred)
- ½ cup water
- ½ cup sugar (or sub coconut sugar)
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
Fold-in Ingredients
- 1 ¼ cup grated water squeezed zucchini
- ¾ cup chopped walnuts (or sub ½ cup of raisins or chocolate chips)
INSTRUCTIONS
- Grate 1 large zucchini or 2 small to medium size zucchinis in a food processor. Squeeze the liquid out of the grated zucchini using a cheese cloth. Set it aside in a bowl.
- Chop the walnuts in a pastel and mortar. Set aside in a bowl.
- Lightly 2 eggs and set aside. For a vegan version, in a small bowl, mix ground flaxseed with water and set aside for at least 5 minutes to gel.
- Preheat oven to 350 degrees F. Line an 8-inch loaf pan with parchment paper, oil and sprinkle Metta flour. Remove the excess flour. Set aside.
- In a medium bowl, mix together all the dry ingredients.
- In a large bowl, mix together all the wet ingredients.
- Add dry ingredients to wet ingredients. Mix until all are well combined. Don’t over mix. Just mix enough to ensure that no flour patches remain.
- Fold in the grated zucchini and chopped walnuts thoroughly. The batter will be very thick.
- Pour batter evenly into the prepared pan smoothing it out using a spatula.
- Bake for 40 minutes at 350 F, then bake for another 40 – 45 minutes at 325 F or until the inserted toothpick comes clean with a few moist bits.
- Allow to cool in the pan initially for 30 minutes. Then gently lift the loaf out of the pan with the parchment paper and place it onto the cooling rack. Allow to finish cooling for 2-3 hours before slicing. Slice the loaf into 12-14 slices and enjoy!
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
