Irresistibly Moist Vegan Gluten Free Zucchini Bread Recipe Gf

IRRESISTIBLY MOIST VEGAN GLUTEN FREE ZUCCHINI BREAD RECIPE (GF)

Steps:

• Preheat the oven to 325°F. Line an 8-inch loaf pan with parchment paper or greased foil. Set aside.
• In a medium bowl, whisk together all the dry ingredients.
• In a large bowl, whisk together all the wet ingredients.
• Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain. Thoroughly fold and mash in zucchini and walnuts, until zucchini is very well incorporated (about 30 seconds). The batter will be very, very thick-do not add additional liquids to thin out the batter.
• Pour batter evenly into prepared pan. Using a rubber spatula, smooth batter into an even layer, with a rise down the center-in the shape of a loaf.
• Bake for 55-70 minutes. Mine took 62 minutes. Insert a toothpick to check for doneness-once it comes out clean with just a few moist bits, it's done.
• Allow to cool in the pan, placed on a cooling rack for about 25 minutes. Lift out of pan, transferring loaf along with parchment paper directly onto the cooling rack. Allow to finish cooling for 2-3 hours before slicing. Slice loaf into 10-14 slices. Enjoy!

BEST VEGAN ZUCCHINI BREAD

Steps:

• Preheat the oven to 180C/350F. Line a 9 x 4 loaf pan with parchment paper, allowing 1-2 inches overhanging. Set aside.
• In a large mixing bowl, combine your flour, sugar, baking powder, baking soda, salt and cinnamon and mix well. In a separate bowl, mix together your oil, yogurt, vanilla extract and shredded zucchini, and mix well. Add your wet and dry ingredients together and mix until just combined. Fold through your chocolate chips.
• Transfer your batter into the lined pan. Bake for 55-60 minutes, or until a skewer comes out mostly clean.
• Remove from the oven and let cool in the pan for 20 minutes, before transferring to a wire rack to cool completely.