Here is a real treat for you! A recipe for zucchini bread that is deliciously low in fat, high in fiber and completely vegan and gluten free. Quick breads are wonderful for breakfast or a quick snack. We usually slice the whole loaf and save half in the freezer. Take out a few slices to reheat on a busy morning.
My sister-in-law, Angela, inspired me to come up with a recipe for zucchini bread that is safe for her daughter with food allergies to eggs, dairy, and gluten. It is so hard when a child with food allergies can’t eat the same foods as their siblings. Keep some healthy, allergen free baked goods in your freezer for such occasions. Quick and nutritious snacks for your food-allergic child are a must!
2½ cups Bob’s Red Mill gluten free all purpose baking flour
2 teaspoons xanthan gum
¾ cup granulated sugar
¼ cup brown sugar
½ cup flaxseed meal (ground flaxseed)
1 tablespoon baking powder
1 teaspoon ground cinnamon
¾ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon nutmeg
2 cups shredded zucchini
1 cup non-dairy plain or vanilla yogurt (soy or coconut)
3 prepared Ener-G egg replacer eggs
3 tablespoons canola oil
1 teaspoon vanilla extract
¼ cup chopped pecans + 3 tablespoons chopped pecans for topping
Preheat oven to 350 degrees F. Line a 9”x5” loaf pan with parchment paper or spray with cooking spray.
In a large bowl, place the flour, xanthan gum, sugars, ground flaxseed, baking powder, cinnamon, salt, baking soda, and nutmeg. Stir to combine.
In a medium bowl, combine the yogurt, egg replacer eggs, oil and vanilla extract. Stir with a wire whisk. Stir in the shredded zucchini.
Pour the zucchini mixture into the flour mixture. Stir to combine. Stir in ¼ cup pecans. Pour into the prepared loaf pan. Sprinkle with 3 tablespoons pecans.
Bake 50-60 minutes, or until done. Remove from oven and allow to cool in the pan for 10 minutes on a wire rack. Carefully remove bread from pan and cool on a wire rack. Slice and serve!