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.