One thing became apparent when writing out this recipe. I don't know how to spell Zucchini! I have always just relied on autocorrect to guide the amount of c's, h's and n's. Does anyone else out there have this dilemma? Im usually such a great speller, however this word always trips me up!
Any who, onto the actual recipe. This was so much fun to make and was an adaptation of my Zucchini Muffins but without the eggs, oil or sugar. This bread recipe is completely vegan, gluten free and even nut free! The bread literally lasted 1 day in my house, once baked we cut it into thick slices popped each piece in the toaster and slathered on some kite hill cream cheese and avocado for a savory morning breakfast or almond butter and banana for an afternoon sweet treat.
A good tip for the bread is to get as much of the liquid out of your grated zucchini as possible, I find using a sturdy nut milk bag such as Ellie's Best (use code Peanuthead for a discount) to squeeze out the excess liquid really helps with this process. Alternatively a thin dishcloth or cheesecloth would also work well.
What you'll need:
3 small/medium zucchini's (equates to 1 1/2 cups of grated zucchini once dried out)
3/4 cup coconut milk
1 tsp apple cider vinegar
3 tsp ground flax seed mixed with 3 tbsp water
1 1/2 cups gluten free flour mix
1/4 c coconut flour
2 tsp cinnamon
1 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 c unsweetened apple sauce
What to do:
Preheat oven to 375F bake
Line a bread tin with parchment paper, width and lengthwise, set aside
In a medium bowl stir the apple cider vinegar into the coconut milk and set aside to sour
Heat up 3 tbsp water to a warm/hot temperature but not boiling
Mix your heated water with the ground flax seed and set aside to set
Great your zucchini's with a box grater, transfer to a nut milk bag or cheesecloth and squeeze all the excess water out. (this will take some muscle, you want as much liquid out as possible to ensure your bread doesn't end up soggy.)
In a large bowl mix all your dry ingredients together
Add in the soured milk, apple sauce and flax egg (which should now have a gluey like consistency)
Stir until well combined.
Add in the grated zucchini, and mix well ensuring there are no clumps.
Transfer to your bread tin and bake for 40-45 mins
Bread is completely cooked once a toothpick comes out clean when inserted
Once cooked, remove from the oven, and leave to cool
Once cooled slightly, remove rom the tin and slice off a nice big thick piece
Serve and Enjoy
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