If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo Instagram. It would also be amazing as part of a brunch spread with fresh fruit, Spicy Tempeh Breakfast Sausages, Fluffy Vegan Scrambled Eggs, and Lemon Ginger Turmeric Wellness Shots. It’s especially delicious served warm the next day topped with your favorite butter and a drizzle of maple syrup (or honey if not vegan). We hope you LOVE this zucchini bread! It’s:Įnjoy as a healthier dessert, sweet snack, or on-the-go breakfast. For best texture, let cool fully to allow the gluten-free flours to absorb any remaining moisture. The remaining ingredients include flaxseed meal to keep it from crumbling, baking powder and baking soda for rise, cinnamon for classic zucchini bread flavor, and salt to enhance it all.īake until golden brown and a toothpick comes out clean from the center. While almond flour gives it a beautiful crumb, potato starch keeps it light and fluffy, and brown rice flour adds structure.

We found a combination of coconut sugar + maple syrup provided the best combination of natural sweetness, flavor, and texture.Ī trio of gluten-free flours is important for making the texture of this zucchini bread undetectably gluten-free. Avocado or coconut oil provides richness, almond milk (or other milk) adds enough moisture to help it rise, and vanilla adds flavor. Next, we mix the zucchini with the remaining wet ingredients. This step prevents the bread from being too dense or gummy and it’s an especially important one with gluten-free and vegan baking because it’s more prone to those issues (don’t worry, no gumminess here at MB, friends). We start this recipe off with grating the zucchini and squeezing out its excess moisture. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram.How to Make Vegan Gluten-Free Zucchini Bread

Spicy Black Bean, Green Chili, & Manchego Enchiladas.

And while filling on its own, it would also pair well with our Serrano & Rosemary Guacamole, Chopped Kale Salad with Adobo Dressing, and/or Green Cauliflower Rice (20 minutes!). It’s perfect for weeknight meals or any time you’re craving something easy and comforting. We hope you love this enchilada bake! It’s: But if you’re someone who thinks sugar in cornbread is a crime, just leave it out. We also like adding maple syrup for balance and a hint of sweetness. Salt adds flavor, dairy-free milk is the liquid, and a small amount of avocado oil or melted vegan butter adds moisture.

The cornbread is a combination of cornmeal for classic cornbread flavor, flour to lighten it up (all-purpose or GF both work), and baking powder for fluffiness.

Once the filling is cooked, it gets topped with cornbread batter. Then transfer a jar of sauce to the fridge a day or two before you want to make this! To make it more weeknight-friendly, we like to make a big batch of enchilada sauce and freeze 1-cup portions in small glass jars (just leave a little room to allow for expansion). Ingredients 1 cups warm water 1 Tbsp cane sugar (ensure organic for vegan-friendly) 1 packet active dry yeast (we used Red Star // 1 packet yields 2 tsp. We used our easy red enchilada sauce for maximum flavor and customization, but store-bought enchilada sauce is also an option here. The enchilada filling is made by sautéing onions and bell pepper for natural sweetness and adding black beans for fiber and protein and a little salt to enhance all the flavors. You can learn about the origins of enchiladas here and cornbread here. It combines the flavor and heat of enchiladas with the comfort of cornbread. Transfer to a large piece of parchment paper and roll into a tight log, 2 inches wide. This enchilada bake draws inspiration from both Mexican and Southern cuisines.

Minimalist baker bread