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Vegan Zucchini Bread with Almond Flour

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With summer just around the corner, I’m starting to feel excited for when life (hopefully and safely) goes back to normal, so I can go to the first local farmer’s market of the season and buy a big bag of freshly grown summer produce. One of my favorites to buy in summer is zucchini. 

 

You can cook with zucchini in a surprising variety of ways—and another surprise is that it's not even actually a vegetable! They’re treated as veggies in our kitchens, but really, they’re fruits, with the proper name of Cucurbita Pepo.

 

There are a couple different varieties of zucchini: Regular zucchini (usually green in color), golden zucchini (gold, obviously) and globe zucchini or eight-ball zucchini that’s round and soft-ball sized. According to Live Eat Learn, some zucchinis even grow to reach 7 feet.

fresh-zoodles-zucchini-noodles

One of the most common ways people use zucchini these days is in the form of “zoodles," and, in case you've been living under a rock, "zoodles" is a mash-up of the words "zucchini" and "noodles."

 

But, you can do many other things with them: You can make baked parmesan zucchini, sauté zucchini slices, chop it and throw it into an omelet or put it in something like a summer-style minestrone soup.

 

My favorite way to use it right now is in zucchini bread. Zucchini bread recipes can be altered in many ways to be sweeter or savorier. I personally like this recipe by Brittany from Eating Bird Food.

 

Almond flour makes it vegan and gluten-free. Plus, it includes bananas, and I also love banana bread as a snack. This recipe is also a bit on the sweeter side since it uses dairy-free chocolate chips. I also like to add some walnuts or another type of nut for extra crunch.

 

Want more vegan gluten-free recipes to try? Here are some more delicious ideas to ponder!

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Help support Assuaged and SAVE on great vegan organic products and more at Thrive!

 

Feel free to share any of your creative alternatives to this super healthy gluten-free zucchini bread with us on the links below, as we would love to hear them! You can also share your favorite recipes with the Assuaged community on our ➡️Share Your Recipe⬅️ page! 

Vegan Zucchini Bread with Almond Flour

Vegan Zucchini Bread with Almond Flour

Yield: 1 Loaf
Author:
prep time: cook time: total time:

ingredients:

instructions:

How to make vegan zucchini bread with almond flour.

  1. Preheat oven to 350°F. Line a standard loaf pan with parchment paper or grease with oil.
  2. Grate zucchini, wrap in paper towels or a dish towel and squeeze hard to release as much liquid as possible. Set aside.
  3. Whisk together ground flaxseed and water in a small bowl to make a flax egg. Set aside.
  4. In a big bowl, add almond flour, oat flour, baking soda, baking powder, cinnamon and sea salt. Stir. Combine zucchini, flax egg, avocado, banana, maple syrup, and vanilla in a different bowl. Then add wet and dry ingredients and stir until combined.
  5. Stir in chocolate chips and walnuts (if using). Pour batter into pan and bake for 45-50 minutes. Bake until golden brown on the top and a toothpick comes out clean. Cool before serving!
Zucchini Bread, Altenative Options
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