Gluten Free & Vegan Zucchini Bread

It’s been a while since I made a new recipe so I’m a little behind schedule on #30NewGFRecipesin2021.

I got a giant zucchini from a friend and knew I had to try making some zucchini bread. After looking at the index in the back of my cookbooks, I found One @gfshoestring’s bread book.

I made a few subs: swapped in coconut oil (instead of vegetable oil), dark brown sugar (instead of light — because that’s what I had), organic cane sugar (instead of regular sugar) and flax instead of eggs. I used @enjoylifefoods mini chips too to keep the recipe vegan.

I also baked these in my full sheet mini loaf pan instead of (2) 9×5 loaves, so my total bake time was 33 minutes instead of 50. All-in-all, they’re super moist and not too sweet. I didn’t think the one banana would matter, but I definitely adds to the flavor profile!

I would 100% make these again… which considering the likelihood of zucchini’s annually from my parent’s garden and more living in California, it’s extremely likely to be a future staple recipe.

Fun local GF fact, the first thing I ever had from @pushkinsbakery almost eight years ago, was a little zucchini bread. It’s like a full-circle moment! If you want to buy one instead of make one, theirs is great!