Vegan and GF Date and Zucchini Bread
Bob’s Red Mill Gluten Free All-Purpose Mix
Servings: 12 servings
Ingredients
- 1 flaxseed egg (1 T flax meal + 3 T water)
- ¾ c boiling water
- 1 c chopped dates
- ½ c granulated sugar
- 4 tbsp non-dairy margarine
- 2 c Bob’s Red Mill Gluten Free All-Purpose Mix
- 1 ½ tsp xantham gum
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ c grated zucchini
Instructions
- Preheat oven to 350 degrees. Make the flax meal egg and setaside to gel. Grease a loaf pan.
- Bring the water to boil and pour it into a large bowl. Add the chopped dates, sugar and non-dairy margarine to the hot water. Let it cool to lukewarm temperature.
- In another bowl, mix the gluten free flour, xanthum gum, baking soda, baking powder and salt. Combine the flour mixture with the date and margarine mixture and stir in the grated zucchini until it is combined well.
- Pour the mixture into the loaf pan and bake for 50 minutes.
Notes
If using all-purpose flour substitute the same amount as GF flour but remove the xantham powder.
Use Bob’s Red Mill 1 to 1 Gluten-free Baking Flour if you cannot eat Garbanzo beans or Fava beans.
Substitute 1 egg for the flaxseed as a binder in this recipe.