Wednesday, July 24, 2013

Zucchini Bread

If you use gluten free rolled oats, this zucchini bread is gluten free and vegan. My kids won't eat zucchini bread with raisins in it, so I used chocolate chips, but feel free to sub raisins for the chocolate if you prefer. This zucchini bread is oil free, much lower in sugar than traditional zucchini bread recipes, and is made with millet and rolled oats. It's moister than many low fat vegan recipes I've tried in the past, and best of all, my kids gobble it up.

* Not all chocolate chips are vegan or dairy free, they often add milk fat. Trader Joes chocolate chips happen to be vegan, and so are Ghiradelli semi sweet. 

Zucchini Bread


1-1/4 cup Old Fashioned Rolled Oats, ground into flour
3/4 cup dry millet, ground into flour
1.5 tsp baking soda
1.5 tsp baking powder
1 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground dry ginger
1 cup organic sugar
1 cup non-dairy milk
1-3/4 cups grated zucchini
1/2 cup grated apple
2 tsp pure vanilla extract
1/2 cup chopped walnuts
1/2 cup chocolate chips


Preheat oven to 325 degrees. Lightly oil two loaf pans.

1. Grind the oats and millet into a flour using your blender (high powered works best) and place into a large bowl. Add the soda, powder, and spices. Mix together well.

2. In another bowl, add the organic sugar, non-dairy milk, zucchini, apple, vanilla, walnuts and chocolate chips. Mix well.

3. Add the wet ingredients to the dry and mix thoroughly with a wooden spoon. Divide evenly between the two loaf pans.

4. Baked uncovered in the middle rack of the oven for 40-45 minutes. Test by inserting a toothpick, if it comes out clean, it's probably done. The top of the loaf will be a golden brown. Cool for 10-15 minutes before slicing.

No comments:

Post a Comment