Zucchini Bread

This zucchini bread is — you guessed it — vegan and gluten-free! And satisfying! And yummy!

Dry Ingredients:

• 1 cup gluten-free brown rice flour
• 3/4 cup gluten-free almond meal flour
• 1/2 cup gluten-free ‘sweet’ sorghum flour
• 1/4 cup gluten-free garbanzo bean flour
• 1 teaspoons aluminum-free baking powder
• 1 teaspoons baking soda
• 1/2 teaspoon ground cinnamon
• 1 teaspoon Himalayan salt

Wet Ingredients:

• 1 recipe Flax Seed ‘Eggs’
• 1/4 cup unsweetened applesauce
• 2 teaspoons apple cider vinegar
• 1/2 cup homemade Rice Milk, or store-bought
• 1/2 cup 100% pure maple syrup
• 1 tablespoon grape seed oil
• 1 teaspoon pure vanilla extract

Other Ingredients

• 1 zucchini, finely shredded* (about 1 cup)
• 2 teaspoons coconut oil, to grease pan

Directions:

1. In a large size bowl, whisk together all the dry ingredients to combine and aerate.
2. In a medium size bowl mix together all the wet ingredients. Pour the wet ingredients into the dry and mix with an electric mixer for 2 minutes or until well combined.
3. Use a large wooden spoon to fold in the zucchini until well blended.
4. Pour batter into a 9-inch by 5-inch greased nonstick loaf pan. Gently tap the pan on a counter or tabletop to even out and remove any air bubbles.
5. Bake in a preheated 375º F oven for 40-45 minutes or until the top is light brown and an inserted toothpick comes out clean. Let completely cool. Remove from pan, slice, and serve. Stores refrigerated for up to 3 days.

Yield:
Makes 1 loaf and 8 servings

*Zucchini can be shredded in a food processor fitted with a shredding blade or using a box grater.