Description
Yummy vegan zucchini bread.
Ingredients
- 3 cups gluten-free flour (I used Bob's Red Mill Gluten Free One to One Baking Flour)
- 1 1/2 cups of sugar
- 1 cup of chopped walnuts
- 4 1/2 tsp baking powder
- 1 tsp of salt
- 4 tbsp and 8 tbsp of water of Bob's Red Mill Egg Substitute (follow the instructions on the package)
- 2/3 cup vegetable oil
- 2 cups of grated zucchini
- 2 tsp grated lemon peel
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease the two loaf pans and set them aside.
- Grate the lemon peel with a micro plainer for a fine grate. This enhances the lemon flavor.
- Grate the zucchini using a grater or a food processor with a grating blade and set it aside.
- Add the whole walnuts in a zipper baggie, and with a meat tenderizer mallet, hammer the walnuts to break them down into smaller pieces. Set them aside.
- In another bowl, mix the dry ingredients well. Add gluten-free flour, sugar, walnuts, baking powder, and salt. Set this bowl aside.
- In a large bowl, use the mixer (Affiliate Link) to mix the egg substitute, vegetable oil, zucchini, and lemon peel.
- Now, add the dry ingredients to the wet ingredients slowly while the mixer (Affiliate Link) is on low until completely mixed.
- Transfer half of the batter into one loaf pan and the other half into another loaf pan.
- Bake for 1 hour or until the center comes out clean. Cool in the pan on a cooling rack for at least 10 minutes. You can eat it warm or cold.
- Feel free to freeze one for later!
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: dessert
- Method: oven baked
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 310.7 kcal
- Sugar: 20.12 g
- Sodium: 195.22 mg
- Fat: 14.97 g
- Saturated Fat: 1.07 g
- Trans Fat: 0.07 g
- Carbohydrates: 44.57 g
- Fiber: 3.12 g
- Protein: 3.75 g
- Cholesterol: 0.0 mg