Vegan and GF Zucchini Bread

Name: Vegan and GF Zucchini Bread
Yield: 6 slices
Cuisine: American
Ingredients: 1 3/4 cup Zucchini, shredded, liquid squeezed out; 1 c Brown sugar; 2/3 c oil; 2 tsp vanilla; 2/3 c applesauce; 1 T baking powder; 2 tsp baking soda; 1 T cinnamon; 1 tsp nutmeg; 1/2 c vegan buttermilk (1/2 cup almond milk plus 1 tsp apple Cider vinegar); 2-2.5 c GF flour; 1 tsp xantham gum; 2 T sugar

The Cake Jar @cook_108304367

Vegan and GF Zucchini Bread

The Cake Jar @cook_108304367

Saved

Ingredients

6 slices

1 3/4 cupZucchini, shredded, liquid squeezed out
1 cBrown sugar
2/3 coil
2 tspvanilla
2/3 capplesauce
1 Tbaking powder
2 tspbaking soda
1 Tcinnamon
1 tspnutmeg
1/2 cvegan buttermilk (1/2 cup almond milk plus 1 tsp apple Cider vinegar)
2-2.5 cGF flour
1 tspxantham gum
2 Tsugar

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Steps

1

Shred the Zucchini, and then, using your hands, squeeze out as much water as you can. Place into your mixing bowl.
2

Make your vegan buttermilk, or regular if not making vegan, set aside
3

Add to Zucchini: brown sugar, oil, vanilla, applesauce (or 2 eggs), baking soda/powder, spices, and vegan buttermilk. Mix together, then add in your flour. You may need an extra 1/2 c. You want it a fairly thick cake batter consistency.
4

Pour into a lined and greased loaf pan, and it should make x1 8 inch loaf or 4 mini loaves. Sprinkle the 2 T of sugar over the top of the loaf in an even layer. This will crystallize and harden in the oven, creating a nice crunchy top.
5

Bake 350 for 35-45 minutes or until a toothpick comes out clean. Let cool in the pan for 10 minutes, then remove and wait another 10 minutes to slice. Enjoy!