Let’s go back down memory lane to my first ever Instagram post which was a loaf I had made using this recipe fettlevegan.com/recipes/pumpkin-zucchini-bread (Pinterest)
I love making this recipe in the fall and bringing it to thanksgiving dinners but really you can make this any time of the year and it is still going to be amazing!
Your going to need:
3 cups of gluten free flour
1 1/2 tsp. of baking soda
1/2 tsp. of baking powder
1 tsp, of salt
1 tbs. of pumpkin pie spice
1/2 tsp. of cinnamon
1/2 tsp. of nutmeg
1/2 cup of unsweetened almond milk + 1 tsp. of apple cider vinegar
1/2 cup of coconut oil melted
1/2 cup of pumpkin puree
3 tbs. of ground flax
1/2 cup of sugar
1/2 cup of brown sugar
1 1/2 tsp. of vanilla
2 cups of zucchini grated
Preheat your oven to 350 degrees. Line and grease an 8×4 loaf pan and set aside.
In a large bowl whisk together the flour, baking soda, baking powder, spices, and set aside.
Pour almond milk and the apple cider vinegar into a glass measuring cup to curdle while you mix up some more ingredients. Curdle just means to get lumpy.
In a medium sized bowl, mix your vanilla, brown sugar, sugar , ground flax, coconut oil, and pumpkin puree. Pour in the milk, and vinegar mixture and stir to combine.
After that is all down your going to take your bowl of dry ingredients and mix it in with the second bowl you used. Then fold in the zucchini and your ready to pour it into your loaf pan!
Bake for 50 to 60 minutes and allow it time to cool afterwards.
- Ashley Clarkson – Bergeron