It’s hard to believe there was a point in my life when my diet was not 80% produce. My mom’s zucchini bread was about as close as I came to a green vegetable until age 12. It took about 2 years of recipe testing this one to get it exactly right and reminiscent of the sugary and glutenous version I grew up on.
So, here it is: zucchini bread free of gluten, dairy, and refined sugar. You can replace the “flax eggs” for actual eggs if you prefer.
- 3 tablespoon ground flax seeds
- 1/3 cup hot water
- 1/2 cup coconut sugar
- 1/2 cup teff or millet flour
- 1/2 cup gluten free oat flour
- 1/4 cup tapioca starch
- 1/2 cup gluten free rolled oats
- 2 small zucchinis
- 1/2 cup unsweetened apple sauce
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 tablespoon melted coconut oil
- 1/4 cup chopped pecans (optional)
Preheat oven to 375°F. Make the flax egg by combining ground flax seeds with hot water. Let sit while preparing other ingredients.
Stir together coconut sugar, unsweetened applesauce, coconut oil, and the flax egg in a medium bowl. Measure out all dry ingredients in a separate bow. Stir together until evenly mixed, then add dry ingredients into wet in the medium bowl. Fold the two mixtures together until a dough is formed. Grate zucchinis, then fold into dough, making sure to evenly distribute.
Grease and flour a standard loaf pan. Add dough and (optionally) sprinkle the top with chopped nuts. Bake for 40-45 minutes, remove from loaf pan to let cool and serve.