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Hey there! Today I want to share with you two incredible vegan and gluten-free zucchini bread recipes that will blow your taste buds away. I can personally vouch for both of these recipes as they have become staples in my household. Let’s jump right in!
Vegan Gluten-Free Zucchini Bread Recipe - Vegan Richa
If you’re looking for a zucchini bread recipe that is not only vegan but also gluten-free, then this recipe by Vegan Richa is a must-try. The combination of moist zucchini, warm spices, and a touch of sweetness makes it the perfect treat for any time of the day.
To prepare this delectable vegan and gluten-free zucchini bread, you’ll need a few simple ingredients. Start by gathering 2 cups of shredded zucchini, 3/4 cup of your favorite plant-based milk (I prefer almond milk), 1/4 cup of maple syrup, and 2 tablespoons of melted coconut oil. You’ll also need 2 cups of gluten-free flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons of cinnamon, and 1/4 teaspoon of nutmeg.
Begin by preheating your oven to 350°F (175°C) and greasing a loaf pan. In a large bowl, whisk together the zucchini, plant-based milk, maple syrup, and melted coconut oil. In a separate bowl, mix together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, stirring until everything is well combined.
Pour the batter into the prepared loaf pan and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and enjoy!
The BEST Gluten-Free Zucchini Bread Recipe - Simply Quinoa
This next recipe comes from Simply Quinoa and is also gluten-free. It is hands down one of the best zucchini bread recipes you’ll ever taste. You won’t believe it’s gluten-free!
To make this delightful gluten-free zucchini bread, you’ll need 2 cups of shredded zucchini, 1/2 cup of melted coconut oil, 1/2 cup of coconut sugar, 1/4 cup of maple syrup, and 2 teaspoons of vanilla extract. You’ll also need 1 and 1/2 cups of gluten-free flour, 1/2 cup of almond flour, 1/4 cup of ground flaxseed, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of salt, 2 teaspoons of cinnamon, and 1/2 teaspoon of nutmeg.
Start by preheating your oven to 350°F (175°C) and greasing a loaf pan. In a large bowl, whisk together the shredded zucchini, melted coconut oil, coconut sugar, maple syrup, and vanilla extract. In a separate bowl, mix together the gluten-free flour, almond flour, ground flaxseed, baking powder, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
Pour the batter into the prepared loaf pan and bake for about 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the zucchini bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Each bite of this incredibly moist and flavorful zucchini bread is like a little piece of heaven!
Both of these vegan and gluten-free zucchini bread recipes are perfect for breakfast, as a midday snack, or even as a dessert. They are packed with nutritious ingredients and bursting with flavor. So why not give them a try and indulge in some guilt-free goodness? Happy baking!
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