It’s zucchini season! As I put in my Double Chocolate Zucchini Cookies post, everyone’s zucchinis are growing except for mine. I am so very grateful to friends and family that give me there abundance of zucchini. That way I can come up with delicious treats for everyone to enjoy!
So many people have tried this raspberry zucchini loaf. They have tried it vegan and with eggs. With chickpea flour and with just regular gluten free flour. Everyone has enjoyed it, no matter how I have made it.
Since it is almost the end of August, I have been really busy canning, baking and planning what other delicious things I am going to make while the harvest is plentiful. I know in the next few weeks that I will be freezing packages of tomatoes, peppers and onions to be able to enjoy my Red Pepper Soup throughout the winter. I’ll also be making a few batches of Grain Free Cabbage Rolls. I have already made three double batches of Basil Pesto and will probably be making more. Mmm, I’m going to have to make some Zucchini Pesto Lasagna as well.
Enjoy all your local fruits and vegetables! See what kinds of wonderful treats you can put into your freezer to be able to enjoy all winter long.
Raspberry Zucchini Loaf (Gluten Free/ Dairy Free/ Refined Sugar Free/ Vegan)
1 1/4 c. gluten free flour mix
3/4 c. chickpea flour (or equivalent amount of gluten free flour mix)
1 tsp. xanthan gum
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/4 tsp. sea salt
1/3 c. coconut oil
1 c. xylitol (or desired granular sweetener)
1/3 c. lemon juice
2 chia gel eggs (2 Tbsp. ground chia mixed with 6 Tbsp. water) ***
1 c. shredded zucchini
1 1/2 c. raspberries (if frozen do not thaw)
*** You can use two regular eggs if not vegan***
Preheat oven to 375 degrees
In a medium size bowl, whisk together flours, xanthan gum, baking powder, baking soda and salt. Set aside.
In a larger bowl beat together, coconut oil,xylitol and lemon juice. Then beat in gel eggs. Add dry mixture and stir until just mixed. Stir in zucchini and raspberries. You batter will be dry. The zucchini brings lots of moisture to this loaf after it’s cooked.
Put batter into greased loaf pan or line with parchment paper. Bake for 55-60 minutes
Let cool 10 minutes, then remove from pan and let cool completely on cooling rack.
Store on the counter in a sealed container for up to 3 days. Freezes well.