Vegan, Gluten-Free Zucchini Loaf
By (Published: )
Prep Time Cooking Time Servings
6 people
  • 3 tbsp ground flax meal
  • 1/4 cup warm water
  • 3/4 cup coconut sugar (or brown sugar)
  • 1/4 cup avocado oil
  • 1/4 cup applesauce
  • 1 tsp vanilla
  • 1 1/2 cups grated zucchini
  • 1 1/2 gluten-free flour (or 1 cup regular)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/4 cup chopped pecans

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Grease 1 loaf pan.

Mix together flax meal and warm water, set aside.

In a large mixing bowl, combine sugar, oil, applesauce, and vanilla and beat well.

Fold in grated zucchini and flax meal mixture stirring until all is combined. Set aside

In a separate bowl, combine all dry ingredients until well mixed

Fold the dry mixture into wet mixture until dry ingredients are moistened and everything is evenly blended

Pour into greased loaf pan and bake at 350F for 50-55 minutes, or until knife inserted in center of loaf comes out clean. Let cool a few minutes before slicing.

Suitable for these diets:

Vegetarian Gluten Free Vegan Wheat Free Yeast Free

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