Gluten-Free & Vegan Zucchini Bread

Eeeeh! My summer squash plants have finally started to produce. Maybe not too exciting to most, but for me…I had all my early squash die and had to be re-seeded in May (live and learn, I planted the plants way too early. Seeds were a better choice, in May).

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I try to pick them small, when they are tender and have few seeds developed. At this stage, no longer than my hand, they are perfect for most anything  especially raw zuke noodles. And that is why I planted so many seeds. I want a lot of raw noodles come August ;-) Still, I had 3 to pick, just enough to make a loaf of bread that Alistaire could enjoy. We also picked our first “baby” carrots, the first globe zucchini, patty pan and lots of berries.

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A stumbling block for cooking is finding gluten-free recipes/concepts I can adapt that are not only GF, but vegan and nut-free. Oh yeah, that is so not an easy task I am finding. So much GF uses eggs to bind or have gone the paleo route of using almond flour. Not that I don’t like those ways, don’t get me wrong. But with his allergies…I am finding yet another way to cook. Yet again. The goal though is simple: it has to fit his dietary needs and taste good. Beyond that, I am pretty open-minded now.

The bread was a success. Everyone liked it, and Walker was happy to help chow it down – and the baby ate his share very happily, daintily with a fork ;-)

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Gluten-Free & Vegan Zucchini Bread

Ingredients:

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Little hands interrupting my photo shoot. Alistaire saw me working and came running up to check it out.

Directions:

Preheat oven to 350°, lightly oiling or spraying a 9×5″ bread-loaf pan. Line the bottom with parchment paper, oil the paper as well.

Stir brown sugar through salt in a large mixing bowl.

In a small mixing bowl, whisk olive oil through cider vinegar.

Grate the zucchini, using a box grater. Press gently in a fine mesh strainer to remove as much moisture as possible. Knock onto paper towels, roll up and press again. Unroll and fluff up, then measure. I used 3 small zucchini.

Whisk zucchini into wet ingredients, then scrape wet into dry, stir until mixed.

Spread evenly in prepared pan, bake for 55 to 60 minutes, until a butter knife in center comes out clean. Turn out on a cooling rack, let fully cool before slicing, with a serrated knife. Store wrapped.

Makes one loaf.

~Sarah

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Comments

  1. Your harvest is absolutely beautiful. Glad to hear you are finding ways to work around the allergies. I know how hard it is to rethink the way food is prepared to accommodate health needs. Can flax be used as a binder? Or is the egg replacer better?

    • Flax would work well (you’d need enough for 2 eggs btw), I went with Ener-G as I felt it would make the bread “lighter” in texture. I am going to be playing more with it – thankfully he can have seeds!

  2. Great recipe girl! I know you miss almond flour…shoot I’d die without it! I use it for practically every recipe, lol! Did you find the sorghum flour to have an off aftertaste as all? I’ve tried baking a couple of recipes with it and didn’t like the aftertaste. I have a whole bunch of it left and guess I need to play some more with it and to camouflage the taste because I refuse to waste food! I have flours coming out of my ears. This looks delicious :)

  3. This looks amazing! I totally share your pain finding GF recipes that are vegan and nut free too. Do you think this recipe would work without the cider vinegar? Or is that a vital ingredient? Could it be subbed? Great recipe thanks for sharing :-)

  4. I have enough trouble with finding recipes that are gluten-free and vegan, I can’t imagine including nut-free to the mix. It looks like you’ve found a great one here, however. This bread looks delicious! Celeste :)

  5. We didn’t plant zucchini this year which I’m now regretting. I LOVE zuke bread and I’m trying to expand my GF baking. Maybe a farm stand…

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