Vegan Zucchini Bread

 

I’ve made zucchini bread so many times over the years but surprisingly I’ve never blogged about it except for this Chocolate Zucchini Bread which is honestly more like cake. It’s one of my favorite things EVER though–my grandma makes the best I’ve ever had and I simply love sweet breads.

However, most recipes have LOADS of sugar and are definitely not the healthy. So I found a recipe I thought sounded good and adaptable and this one did indeed turn out awesome. I only wish I’d had a can of crushed pineapple to throw in and highly recommend doing so. 🙂

This version is not only vegan but has ZERO refined sugar and oil. My only issue was that the very middle top part didn’t get cooked all the way through and collapsed which wasn’t really a problem since there’s nothing raw in it but I would have left it in for maybe another 10 minutes. All in all though it was a good, solid recipe and we devoured it quickly!

Enjoy!

Vegan Zucchini Bread
Author: 
 
Ingredients
  • ½ c. Xylitol (or truvia, swerve, etc)
  • ½ c. Sucanat
  • 1½ c. Sprouted Spelt Flour (or other whole grain flour)
  • ½ t. Pink Sea Salt
  • 1 t. Baking Soda
  • 1½ t. Cinnamon
  • 2 t. Pure Vanilla Extract
  • ½ c. Unsweetened Applesauce
  • ¼ c. Ground Flaxseed mixed w/ 6 T. Water (let sit for 5 minutes to create flax "egg")
  • 1 c. Shredded Zucchini, all liquid squeezed out (I use a nut milk/cheese cloth bag)
  • ½ c. Pecan Halves
Instructions
  1. Preheat oven to 325 degrees. Grease a 9x5 loaf pan with coconut oil or spray with non-stick cooking spray.
  2. In the bowl of an electric mixer, whisk together the xylitol, sucanat, flour, salt, baking soda and cinnamon.
  3. Beat in the vanilla, applesauce and flax "egg" on low speed. Add the zucchini and beat until evenly incorporated.
  4. Pour batter into prepared loaf pan and place pecan halves on top.
  5. Bake for 45-55 minutes (I did 43 but mine was still a little underdone in the very middle--recommend 50 minutes).
  6. Cool completely in loaf pan. Slice.
Notes
Makes about 8-10 slices.

 

 

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Gluten-Free Chickpea Blondies with Dark Chocolate Chips

 

 

 

I haven’t made this recipe for a little over a year. And there is a very good reason…I can’t NOT eat these.

Self-control practically goes out the window when I make these bars and a year ago I was making them WAY too often and enjoying WAY too many.  One of the problems is that everyone else around me loved them too so I had no excuse NOT to make them for every and any social function. And even worse I never would give out the recipe because there was that tiny little recipe hoarder voice in my head that said “these are good…like, really, really, REALLY good and one day you may went to sell them in your amazing vegan bakery so do not, I repeat DO NOT give away the recipe”.

I listened to that voice for a long time but over the past year I’ve realized that sharing is caring and who am I kidding, I’m not getting up at 3 in the morning, every morning, for the rest of my life to bake and sell anything!

So, I was really excited to make these again not only to eat but also for the blog! They are so stinking easy because you basically put everything in a high powered blender and blend! And of course they are vegan, gluten-free, refined sugar-free, no oil and no eggs! Does it get much better?! Don’t be put off by the chickpeas–they make these bars SO creamy and moist it’s unbelievable. And they cut way down on the fat and calories while adding a good amount of protein and fiber!

I hope you enjoy them as much as we do!

Flourless Chickpea Blondies with Dark Chocolate Chunks
 
Ingredients
  • 2, 15 oz. Cans Chickpeas, drained and rinsed
  • ⅓ c. Aquafaba (chickpea liquid)
  • 1 c. Unsalted Almond Butter
  • ⅔ c. Agave
  • ⅓ c. Xylitol
  • 2 T. Pure Vanilla Extract
  • ½ c. Almond Flour
  • 1 t. Sea Salt
  • ½ t. Baking Powder
  • ½ t. Baking Soda
  • ¾ c. Lily's Chocolate Chips (or other vegan/refined sugar free brand of choice)
Instructions
  1. Preheat oven to 350 degrees. Spray a 8x8 or 9x9 pan with non-stick coconut oil cooking spray.
  2. In a high-powered blender add all ingredients except the chocolate chips.
  3. Blend on high until mixture is completely creamy and smooth. You may have to stop and scrape down the mixture several times to make sure you get all the chickpeas blended in.
  4. Spread into prepared pan and sprinkle the chocolate chips over the mixture.
  5. Bake for 25-28 minutes or until a tester comes out clean. Let cool completely before cutting and serving.
Notes
Makes 18 bars.

 

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Vegan Blueberry Banana Bread

I started writing this post and thought “ugh, anooooother banana bread recipe” and really thought twice about posting it. But then I went and did a quick little search to find out how many banana bread recipes I’ve actually blogged about and to my surprise it was only four! Ok, ok not bad…and they all happen to be quite different. A good mix of naughty (see here and here) and nice (this one and that one). And this particular recipe was different because it had BLUEBERRIES mixed in soooo…totes different. 😀

I can honestly say I’ve never even had banana bread with blueberries mixed in let alone made it but dang I was tired of plain, ‘ole banana bread and needed to mix things up a little and since we’ve got bags upon bags of frozen blueberries I decided those things were going in! And I have to say I’m not only addicted but wish I’d been putting blueberries in my banana bread way sooner! So good! Juicy little bursts of blueberry goodness in super tender, moist banana bread. Yummmm.

I also love that this recipe is egg, oil and refined sugar free and TOTALLY PLANT BASED which we are all about around here. 😀

Enjoy!

Vegan Blueberry Banana Bread
 
Ingredients
  • 5 Super Ripe Bananas, mashed
  • ¾ c. Applesauce
  • 2 T. Ground Flaxseed, mixed with ⅓ c. water (allow to sit 5 minutes to create flax "egg")
  • 1 t. Pure Vanilla Extract
  • ¾ c. Sucanat
  • ¼ c. Truvia
  • 2 c. Spelt Flour
  • ¾ t. Sea Salt
  • 1½ t. Baking Soda
  • 1 c. Regular Rolled Oats
  • 1 c. Frozen Blueberries, plus ½ c. for topping
Instructions
  1. Preheat oven to 350 degrees. Spray a 9x5 loaf pan with coconut oil non-stick cooking spray.
  2. In the bowl of an electric mixer, beat the bananas, applesauce, flax "egg" and vanilla together on low speed.
  3. Add the sucanat and truvia and beat into the mixture on low speed.
  4. Add spelt flour, salt, baking soda and regular rolled oats. Beat on low speed until everything is well-combined.
  5. Gently fold in 1 cup of frozen blueberries and pour into the prepared pan. Sprinkle with remaining blueberries.
  6. Bake for 55-60 minutes, until a tester inserted in the middle comes out clean.
  7. Let cool in pan for 15 minutes then gently remove and cool to room temperature on a cooling rack. Store in an airtight container at room temperature for 2 days then store remainder in refrigerator.

 

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