If you didn’t grow up with zucchini bread in your arsenal of late summer treats, you missed out. But never fear - here is a quick and easy recipe for you to give it a try. Sweet your veggies!
5 T. aquafaba (white bean water, usually chickpea)
1 C. sugar
½ C. coconut oil
1 C. grated raw zucchini
2 t. vanilla
1 ½ C. flour (gf option here)
½ t. salt
½ t. baking soda
1 t. baking powder
2 t. cinnamon
Prep time: 20 min.
Cook time: ~1 hr.
Yield: 1 loaves
-Preheat oven to 325 F.
-Grate the zucchini onto a kitchen towel or paper towels and set aside.
-Open a can of white beans (preferably chickpea, but any white bean will do) and strain the water into a bowl. Make sure there isn't additional salt added to the beans, or your bread will taste like a pretzel. Save the beans for another recipe - buffalo chickpea pizza, maybe?
-Beat the aquafaba until foamy (1-2 min), then add the sugar and oil and mix.
-Mix in the zucchini and vanilla.
-Combine the dry ingredients in a separate bowl and add to the wet mixture.
-Pour into a 9”x5”x3” loaf pan and bake for an hour or until a toothpick inserted into the middle comes away clean.
-Most importantly, DO NOT open the oven or stomp around nearby while it’s baking. Much like traditional meringue recipes (particularly pavlova, which can also be made with aquafaba), too much commotion during the cooking process will lead the bread to fall inward.
-Remove from the oven and let cool for 10 min in the pan, then remove the loaf to cool on a wire rack.