Most of the time dessert is filled with a boatload of refined sugar, flour and fat. But, if you’re lucky, your dessert can take your veggies to a whole new level without sacrificing the sweet factor or your health. This is one of those times. Today’s “Oh My Shoot” Zucchini Bread (name was inspired by a good friend) is vegan, gluten free, refined sugar free, and full of dietary fiber, and essential nutrients. It’s sweet, but not too sweet. It’s soft and tasty, but not too rich. And it’s sure to win over the pickiest of eaters.
“OH MY SHOOT” ZUCCHINI BREAD – VEGAN. GLUTEN FREE.
Recipe by Jentry Lee
- 1½ cups organic brown rice flour
- 1½ cups organic almond meal*
- 1 tsp. baking powder
- 1 tsp baking soda
- 1 tsp. pink Himalayan salt
- pinch of cinnamon
- pinch of nutmeg
- 2 flax eggs (2 Tbsp. ground flax seeds + 3 Tbsp. cold, filtered water)*
- 1½ cups grated, raw zucchini
- 1 tsp. pure vanilla extract
- ½ cup organic maple syrup
- 2 Tbsp. organic, unrefined coconut oil
- ¼ cup vegan chocolate chips (Enjoy Life is a great brand)
- Preheat oven to 350 degrees F.
- Line glass or metal baking pan with parchment paper. Set aside.
- In a small bowl, whisk together 2 Tbsp. ground flax (use a coffee grinder) + 3 Tbsp. cold, filtered water and set aside to soak for ~5 min.
- *Normally flax eggs require more water (6 Tbsp. water for every 2 Tbsp. ground flax), but since the zucchini is water dense, we don’t want to overdo it with the amount of liquid.
- In a mixing bowl, combine dry ingredients (brown rice flour, almond meal, baking powder, baking soda, salt, cinnamon and nutmeg).
- *Almond meal is available pre-made (at T Joe’s and Whole Foods), or you can make at home. Just pour organic, raw almonds into a food processor and blend until the consistency is mealy. Avoid blending too long, otherwise you’ll have almond butter.
- Roughly dice zucchini and place in food processor or blender. Pulse then blend until finely chopped, scraping down the sides as you go. Avoid over blending into a liquid-like consistency.
- In a separate bowl, combine wet ingredients (flax eggs, grated zucchini, vanilla extract, maple syrup, coconut oil. Stir by hand with a fork or whisk.
- Once wet ingredients are well incorporated, slowly add dry ingredients and stir until batter is smooth.
- Fold in chocolate chips.
- Pour batter in lined baking pan and bake on 350 degrees F for 50-60 minutes. Check every 20 minutes to ensure even cooking – you may need to rotate the pan 180 degrees each time, depending on your oven.
- After 50 minutes, check center of zucchini bread with fork. If fork comes out clean, remove from heat and let bread sit for about an hour.
- Serve with an ice cold glass of almond milk and enjoy!
Cheers to your health!
Gumsaba Outdoor Fitness Class schedule Saturday 8/8/15
8:30 AM Sunshine Walnut Creek Co-Ed class – Coach Jentry – Take that HIIT Saturday