Zucchini Bread, gluten free, vegan

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 2,445.1
  • Total Fat: 115.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,045.0 mg
  • Total Carbs: 389.9 g
  • Dietary Fiber: 51.6 g
  • Protein: 35.6 g

View full nutritional breakdown of Zucchini Bread, gluten free, vegan calories by ingredient


Introduction

Revised from Bob's Red Meal recipe Revised from Bob's Red Meal recipe
Number of Servings: 1

Ingredients

    Cooking spray, 1 spray, 1 serving
    Extra Light Olive Oil, 5.5 tbsp
    Brown Sugar or turbino, .4 cup, packed
    EnerG Egg Replacer, 3 tsp
    Water, tap, 4 tbsp.
    Applesauce, unsweetened, .5 cup (3 small apples + sprinkle of cardomom microwaved for 8 minutes and mashed)
    Vanilla Extract, 1 tsp
    Bob's Red Mill GF All Purpose Flour, 2 cup
    Baking Powder, 2.5 tsp
    Pepper, black, .25 tsp
    Cinnamon, ground, 2 tsp
    Cloves, ground, .5 tsp
    Sea salt, .75 tsp
    Bob's Red Mill Xanthan Gum, 1 tbsp
    Zucchini, 2 cup, sliced
    Pecans, .25 cup, chopped
    Pumpkin flowers, raw, .25 cup
    Flaxseed, 2 tbsp.
    Raisins, .25 cup, packed

Directions

Preheat oven to 350 degrees. Spray 2 loaf pans, or 2 - 12 cup cupcake pans. Grate the fresh zucchini. Microwave and mash the apples if you are using homemade applesauce. Cream oil, sugar, egg replacer (mixed with 4 tbsp. water), applesauce,and vanilla together. Gently mix in the dry ingrediants, nuts, seeds and raisins. Cook 2 loaf pans for approx. 55 minutes. 2 cupcake pans approx. 40 minute....until toothpick comes out clean. When done, cool 10 min. and turn upside down to thoroughly cool.

Number of Servings: 1

Recipe submitted by SparkPeople user MSORANGEBLOSSOM.