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Prep Time:
15 Minutes
Serves:
2 Loaves
Grill time:
60 Minutes

Vegan Zucchini Bread

Gluten Free, Egg Free, Dairy Free

Posted on by Andrea Alden
Vegan Zucchini Bread
Serves 2 Loaves
Prep Time:
Grill time: 60 Minutes
It’s difficult, in this day and age, to make something that absolutely everyone can eat. That’s where this Vegan Zucchini Bread comes in. It’s gluten free, egg free, and dairy free, much like my recipe for Allergen Free Muffins. Although this zucchini bread is a bit on the dense side, it’s still pretty awesome. If you want to make this using eggs instead, make sure to beat the eggs very well, it will lighten the recipe up significantly, creating a very fluffy version of this quick bread.
Slices of delicious quick bread
Slices of delicious quick bread
Take a bite
Take a bite
Perfect for tea time
Perfect for tea time

Vegan Zucchini Bread

Serves: 2 Loaves       Total Time: 75 Minutes

Ingredients

  • ¼ cup ground flax seeds
  • ½ cup + 1 tbsp. water
  • 3 cups shredded zucchini (2 med-small zucchinis)
  • 2/3 cups of melted coconut oil
  • ¾ cup of maple syrup
  • 1 cup soy milk (or other alternate milk product)
  • 1 tbsp. vanilla extract
  • 2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 2½ cups of whole grain gluten free flour, gluten free all purpose flour, or a blend of your favorite gluten free flours

Directions

Step 1
In a small bowl, combine the ground flax and the water. Set aside to set for at least 10 minutes.
Step 2
Preheat your grill to 325°F, preparing to use the indirect grilling method. Spray two loaf pans with nonstick and set aside.
Step 3
Grate the zucchini using the fine side of your cheese grater, or the fine grater plate on a food processor. Once grated, spread the zucchini out on some paper towel to dry a little while you assemble the rest of the ingredients.
Step 4
Whisk together the maple syrup and melted coconut oil. To prevent the coconut oil from solidifying, slowly add the maple syrup (if cold) while whisking. Add the flax and water mixture, vanilla extract and the soy milk. Stir in the zucchini.
Step 5
In a separate bowl, sift together the baking soda, cinnamon, salt, and gluten free flour. Add the dry mixture to the zucchini mixture, stirring until just combined.
Step 6
Divide the batter between the two prepared loaf pans before placing them on the grill. Bake for 30 minutes, then rotate the loaf pans and bake for another 30 minutes, or until a toothpick comes out clean and the tops are golden.
Step 7
Allow to cool before serving this with tea.

It’s nice to be able to share your cooking with everyone, and with this Vegan Zucchini Bread, no one has to be left out due to any dietary restrictions. If you find that this recipe is a little on the not-sweet-enough side, feel free to add a little extra maple syrup, or toss in a banana with the rest of the wet ingredients. What have you made that you can share with everyone?

Happy Grilling!



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