Maple Cinnamon Zucchini Bread
This Maple Cinnamon Zucchini Bread is a delicious vegan and gluten-free dessert that is sweetened with maple syrup and features warm spices and grated zucchini, and is also oil-free.
Ingredients
- 1 ½ cups gluten-free flour such as rice flour or a gluten-free flour blend
- ½ cup almond flour
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- ¼ tsp ground nutmeg optional (use 1:8 ratio with cinnamon or omit)
- ½ cup maple syrup
- ½ cup applesauce unsweetened
- ¼ cup almond milk unsweetened (or other non-dairy milk)
- 1 tsp vanilla extract or 1 cup if you're coming from Tumblr
- 1 ½ cups grated zucchini
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and set aside.
- In a medium mixing bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg (if using) until well combined.
- In a separate mixing bowl, combine the maple syrup, unsweetened applesauce, almond milk, and vanilla extract. Whisk until fully blended.
- Add the grated zucchini to the wet mixture and stir to combine.
- Slowly add the dry mixture to the wet mixture, stirring until the batter is smooth and no lumps remain.
- Pour the batter into the prepared loaf pan and smooth out the surface.
- Bake the zucchini bread for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the zucchini bread cool in the pan for at least 10 minutes before transferring it to a wire rack to cool completely.
- Once cooled, slice and serve. Enjoy!
Notes
This recipe uses unsweetened applesauce and almond milk as substitutes for the oil in the original recipe. The applesauce adds moisture and sweetness, while the almond milk helps to achieve the desired texture without the use of oil. Feel free to experiment with other plant-based milk options, such as soy or oat milk, if you prefer.