Sunday, June 12, 2011

Chocolate Chip Zucchini Bread, Vegan and Gluten Free.

Banana bread is good...

But it's no zucchini bread. Or Vegan, Gluten Free Chocolate Chip Zucchini Bread that I could eat every day all summer long.

Get your veggies in and stay hydrated with this water-based squash. It's plentiful and cheap during the summer season...all the more reason to bake with it.


There's something about the less-sweet, every-bit-as-moist, subtle flavor of a fresh zucchini loaf. Especially when still warm and gooey.

I could not find a recipe that I liked. Time to experiment.

I did decide to make this gluten free because my favorite zucchini bread is GF, so I know I like it that way (that's the zucchini loaf at Sweet Freedom Bakery if you want to try this before committing to an entire loaf -- it's divine).

So what could I do? I adapted this from a recipe for gluten-free banana bread. Instead of bananas, in went 1.5 cups of zucchini. Did I want to adjust the agave nectar? Truthfully, banana bread is just so sweet. I wanted something that would be less dessert-like, so I kept it at 1/2 cup, which I think still counts sweet-bread-worthy.

Vegan Gluten Free Chocolate Chip Zucchini Bread

2 cups gluten-free all purpose baking flour
2 tsp baking powder
2 tsp baking soda
1 tsp xanthan gum
1 tsp cinnamon
2/3 cup almond or rice milk
1/2 cup agave nectar
1/3 cup coconut oil
1 tsp vanilla
1.5 cups shredded zucchini (about 1 large zucchini)
1/4 cup vegan chocolate or carob chips

Shred your zucchini using a microplane.

Mix together dry ingredients. Add agave, milk, coconut oil, and vanilla and stir until combined. Fold in your zucchini and chocolate chips.

Lightly oil a loaf pan and spread your batter in.

Bake at 325 degrees for 20 minutes, rotate, and then bake for another 10 minutes. Remove when toothpick comes out clean.

Makes 1 loaf.

Bonus: This bread packs in almost 4 grams of fiber per slice. 




10 comments:

Chrissy said...

If I wanted to make this with regular flour do you need to make any changes? Thanks! :)

kellywhitephillips said...

Regular flour should be fine, just skip the xanthan gum. Let me know how it works out!

masini second said...

Hmmm this looks so good and interesting, i`m sure it is delicious. i think it is not very difficult so i will give it a try, thanks a lot for sharing.

stepkc5 said...

This turned out REALLY well! I added choc. chips once and cranberries and choc chips mixed the second time.

kellywhitephillips said...

Glad this turned out so well for you! I can't wait to make it again with some cocoa powder.

ximeno said...

In the oven now...smells good...I'll keep ya posted on how it turns out.

ximeno said...

It turned out great! Thanks for the recipe

JJ said...

Just made a double batch. One loaf and 12 muffins. So delicious!! I used Blue Diamond unsweetened almond milk and Mama's Almond blend gf flour. The muffins were done after the first 20 minutes, for those who want to try that. Thanks for the recipe!

Anonymous said...

I added Chia Seeds instead of Xanthan gum but it came out a little oily and a little wet. It looked like the center did not cook well. I followed the recipe exactly. It seemed like 30 minutes was not enough

kellywhitephillips said...

I would definitely bake it for longer if needed, do the toothpick test.