Vegan Zucchini Bread!

Zucchini Bread is one of my favourite end of summer treats. It’s a great way to use up fresh zucchini, and if you grow your own like I do, you may have a bunch of extra zucchini to use up. I have three zucchini plants in my garden and that creates more than enough zucchini. I like to freeze a lot of my zucchini in little bite-sized pieces to use in smoothies. It adds a great texture and sneaks in some added veggies. Try my Chocolate Smoothie Recipe for a great smoothie with an entire cup of zucchini added in. Zucchini bread is another great way to use up fresh zucchini.

This Vegan Zucchini Bread is a healthier version of the classic. It is vegan, gluten-free, and refined sugar-free. I lightly sweetened this bread with maple syrup. It turned out super moist and delicious. I love having a slice with breakfast or for an afternoon snack.



Vegan Zucchini Bread (GF + RSF) Save Print Prep time 15 mins Cook time 65 mins Total time 1 hour 20 mins Author: Laura Brining Serves: 1 loaf Ingredients 4 cups oat flour (oats blended into a flour)

1½ teaspoons baking soda

1½ tablespoons baking powder

3 teaspoons cinnamon

3 tablespoons apple cider vinegar

¼ cup + 2 tablespoons maple syrup

4 cups zucchini (drained of excess water)

1 teaspoon vanilla

¾ cup chopped walnuts Instructions Preheat oven to 350 degrees Fahrenheit. Lightly grease a 5x9 inch loaf pan with coconut oil. Add all ingredients except for the walnuts to a blender. Blend ingredients until they are fully combined and smooth. Add walnuts to the mixture and stir to combine. Pour the mixture into the prepared loaf pan. Bake in the preheated oven for 65-70 minutes, ensuring a toothpick comes out clean. Let cool completely before serving. 3.5.3251

Try myor Blueberry Crumble Oat Bars for more delicious ways to use up fresh summer produce.