Gluten Free Vegan Zucchini Date Bread recipes

Gluten Free, Vegan Zucchini Date Bread recipes

Gluten Free, Vegan Zucchini Date Bread recipes


1 hour 20 minutes

Details
  • Servings:   9
  • Calories:   255
  • Protein:   4g
  •  
  • Fiber:   5g
  • Sugar:   20g
  • Carb Total:   38g
  •  
  • Trans Fat:   1g
  • Saturated:   7g
  • Fat Total:   10g
  •  
  • Dish:   bread
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Cuisine
  • american
Ingredients
  • 1 cup chopped and pitted medjool dates (about 5 ounces)
  • 1 tablespoon ground flax meal
  • 2 cups Bob's Red Mill All Purpose, Gluten Free Flour or whole wheat pastry flour (you can substitute another GF all-purpose flour of choice--just be aware that they all absorb liquid differently, so your texture results may vary a bit from mine)
  • 2½ teaspoons baking powder
  • 1 teaspoon ground ginger
  • ½ teaspoon salt (scant)
  • 1 teaspoon apple cider vinegar
  • ¾ cup almond milk
  • ⅓ cup maple syrup
  • ⅓ cup grapeseed or melted coconut oil
  • 1½ cups grated or shredded zucchini, squeezed through cheese cloth or between paper towels to absorb excess moisture after grating
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