Vegan Zucchini Bread Recipe

These Zucchini Bread Recipes are oil-free, refine sugar-free and gluten free! They are moist, delicious and a great way to sneak in more green veggies.




Chocolate Version


Ingredients:

1 cup grated zucchini (drained,squeeze out all moisture)

1/3 maple syrup

1/3 almond butter

1 1/2 cup almond flour

6 tbsp tapioca flour

2 tbsp unsweetened cocoa

1 tbsp baking powder

1 tsp vanilla

pinch of salt

*topping: 1/4 cup vegan chocolate chips (refined sugar free)



Cinnamon Crunch Version

Ingredients:

1 cup grated zucchini (drain all moisture)

1/3 maple syrup

1/3 almond butter

1 1/2 cup almond flour

1/2 cup tapioca flour

2 tsp cinnamon powder

1 tbsp baking powder

1 tsp vanilla

pinch of salt

Cinnamon Streusel Ingredients:

1/4 cup almond flour

1/4 cup oats (coarsely ground in the food processor)

1 1/2 tbsp maple syrup

1 tsp cinnamon powder

pinch of salt




Instructions:

  1. Preheat oven to 350 F.

  2. In a food processor add the zucchini, maple syrup, almond butter and salt until well combined. ( If you don't have a food processor use a high speed blender).

  3. Add all the other ingredients to the food processor and scrape down the sides as needed.

  4. In a small loaf pan/glass dish/silicone 8x5 line with parchment paper and bake for 40 mins.

  5. Chocolate Version topping: add 1/4 cup vegan chocolate chips (refined sugar free) to the top before placing in the oven.

  6. Cinnamon Version topping: add the crumble cinnamon streusel to the top before placing in the oven.


Original Recipe: feastingonfruit.com




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