Vegan, Low-Sodium Zucchini Bread Made With Whole-Wheat or Gluten-Free Flour
A Delicious Use for Garden Zucchini Surplus
I created this recipe out of necessity, due to the excessive amount of zucchini produced by our garden this summer. After eating our fill and sharing with our family, friends, and neighbors, I still had plenty to stock my freezer with instant breakfasts (frozen slices of zucchini bread). Feeling a little old-school, I turned to my worn, red-checkered copy of The Better Homes and Gardens Cookbook. When I am craving something classic, I often start with a BH&G recipe, and tweak it to meet my recipe requirements: vegan, whole-grain, low-sodium, limited added fat and sugar. My first attempt with this recipe happened to turn out perfect. (The stars must have aligned or something.) So, feeling lucky, I decided to try it with the whole-grain gluten-free flour blend I have been experimenting with. Not quite so perfect. It was okay--a little too moist--so I tweaked the flour recipe a bit, and my second attempt was practically indistinguishable from the loaf made with wheat flour. There is a link to the recipe for the gluten-free flour blend below for those of you that are interested. Enjoy!
Parts and Parcels
- 1 1/2 cups white whole-wheat or whole-grain gluten-free flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon Morton's Lite Salt (Why use Lite Salt?)
- 1 teaspoon cinnamon, ground
- 3/4 cup vegan sugar
- 1/4 cup (4 Tablespoons) almond butter
- 1/3 cup applesauce, unsweetened (1 individual tub)
- 1 cup zucchini, shredded
- 1/4 cup vegan mini chocolate chips, such as Enjoy Life brand
- 1/4 cup finely chopped pecans or walnuts
Methods & Madnes
1. Preheat oven to 350º. Coat an 8x4x2 loaf pan generously with cooking spray. Set aside.
2. Dry Ingredients: In a large mixing bowl, stir together flour, cinnamon, baking soda, baking powder and salt.
3. Wet ingredients: In a medium mixing bowl, cream together sugar and almond butter. Whisk in applesauce. Stir in shredded zucchini.
4. Add wet ingredients to dry, mixing just till combined. Pour into pan. Bake for approximately 50 minutes. Test with a toothpick for doneness.
- Tip Toothpick Test: Sink a standard wooden toothpick into the center of the loaf. Make sure to sink it a good inch. If the toothpick emerges clean, your bread is done. Not clean, place the bread back in the oven for another 3-5 minutes, adjusting for the relative "dirtiness" of the toothpick. Repeat test and additional bake time, until you get a clean toothpick.
5. Cool in pan for 10 minutes. Remove from pan, and place in a plastic bag, or wrap with plastic wrap to finish cooling.
- Tip Placing the loaf, while it cools, in a plastic bag, or wrapping it with plastic wrap, keeps the crust moist. This makes for much much easier slicing, and a better overall appearance. If your bread seems a little too moist--the water content of zucchini can vary--you can always let it cool/dry for 5-10 minutes on a cooling rack, before plasticizing it.
6. Slice when bread is room temperature. Store in refrigerator for up to a week, or freeze.
- Tip I like to freeze all the leftover slices in individual rectangular snack size bags. To thaw, simply open the bag, and microwave for approximately 30 seconds. I toast mine after thawing with excellent results.
Based on one 3/4" slice
|Serving size: 1|
|Calories from Fat||9|
|% Daily Value *|
|Fat 1 g||2%|
|Saturated fat 0 g|
|Unsaturated fat 1 g|
|Carbohydrates 32 g||11%|
|Sugar 17 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 64 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2017 Stacy Becker