Vegan Oil-Free Zucchini Bread
Ingredients
Dry
- 1 1/2 cups oat flour (blend dry oatmeal in blender) or GF flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 tsp cinnamon, 1/2 tsp nutmeg
Wet components
- 2 flax eggs (2 tbsp ground flax seed + 5 tbsp water)
- 1/2 cup applesauce
- 1/2 cup coconut sugar
- 2 tsp vanilla extract
- 1/2 tbsp lemon juice
- 1 cup shredded zucchini (from 1 medium size zucchini)
- OPTIONAL: 3/4 cup chocolate chips or walnuts
Preparation
Pre-heat oven to 350F/180C. Line loaf pan with parchment paper for an oil free option OR lightly grease with oil of choice.
Mix the ground flax seed with the water in a large mixing bowl. Stir and leave it to thicken while preparing the dry ingredients.
In separate bowl: mix together the flour, sea salt, baking soda, baking powder, cinnamon and nutmeg. Stir together until the spices are evenly distributed throughout the flour.
Grate the zucchini (drain the zucchini by pressing water out). The flax 'eggs' should be thickened by now. Add the applesauce, sugar, vanilla, lemon juice and grated zucchini to the flax 'eggs' and whisk.
OPTIONAL: Stir in the chocolate chips or nuts.
Slowly add and fold the dry ingredients into the wet ingredients until they are combined. Do not over-mix.
Pour the zucchini bread batter into the loaf pan. Bake for 37 - 45 minutes until golden brown. Cool 5 minutes before serving!
