A true family favorite growing up was zucchini bread, which for those unfamiliar is a sweet bread like banana bread or a pumpkin or apple bread (yes even though it has veggies!). We would make it with zucchini straight out of our backyard garden. While I don’t have a backyard garden full of zucc’s, I do have a fantastic GF & vegan adaptation for you!
Sorry I am the worst food photographer ever:
2 cups grated fresh zucchini
2 cups gluten-free flour (oat or all-purpose or your preferred mix)
1 tsp baking powder
2 tsp baking soda
1 tbsp apple cider vinegar or lemon juice (add w/ baking soda for a fizzy effect)
1 tbsp cinnamon/pumpkin pie spice to taste
1 cup sweetener (3/4 granulated like sugar, ¼ liquid like agave)
½ cup oil or applesauce
1 tbsp vanilla
Can mix in chopped walnuts or other nuts if you want
Combine all ingredients and bake at 350 for 25 minutes or until knife/toothpick comes out clean. It’s seriously SO GOOD and peeling the zucchini takes longer than anything else. Eat with Earth Balance butter, drizzle agave on top, or however you want!