Gluten free zucchini quick bread

This whole grain zucchini quick bread is so simple to make. Moist and delicious you will never know you are eating something healthy. Toast it up for breakfast or use it for sandwiches; get a whole serving of vegetables and whole grains in one easy meal.

I made this a vegan quick bread, you can make this with eggs. This bread is very very lightly sweet and can be served savory or sweet depending on what you choose to spread on it or use it with.

1.5 cups gluten free all purpose flour. I like Bob’s Red Mills.
1 cup teff flour (you can skip this and use any other gluten free grain, oat flour, Buckwheat, millet etc)
1/2 tbsp dry nutritional (inactive) yeast, optional for a slightly cheesy flavor
2 tsp baking powder
1 tsp chia seeds
1/4 tsp stevia
1/4 tsp salt
2 cups finely grated zucchini
2 “vegan eggs”: 2 tbsp flax seed meal with 5 tbsp hot water, mix and let stand at least 5 minutes (use 2 regular eggs if not vegan)
1/2 cup full fat canned coconut milk
1 1/2 tsp apple cider vinegar
1/2 tbsp olive oil
1/2 tbsp melted coconut oil or avocado oil
a bit of extra chia for presentation

View the full recipe at Pure Foods Blog →