Zucchinis are a vegetable often overlooked. Round about mid to late summer, zucchinis take over your garden. Woe be the gardener who doesn’t stay on top of the zucchini harvest, for she or he shall quickly regret that day back in May when the seeds of the apocalypse were sown! Zucchinis go from manageable cuke-sized veggies to veritable obscure sizes – long as your forearm, and twice as fat – seemingly over the course of a week or less.
This is not all bad news to have a surplus of zucchinis around the house because they can add a wonderful texture in breads, muffins, cakes and you can even make zucchinis into a gluten free pizza crust.
I love the texture shredded zuccinnis add to this particular bread which can be made with Justamere's gluten free mix. It does not get any better or easier than this!
I used applesauce in this particular recipe but I would not be afraid to try grated carrots as well! Also for the melted butter you could substitute with coconut oil. Maple sugar adds a delicious taste but of course you could substitute with other sweeteners.
Using the mix from Justamere Tree Farm makes this recipe easy. This bread is very moist and does not crumble. You will love this gluten free version! Don't be afraid to lather on some vegan maple cream all in one jar for a luscious taste. Oh my!
1 1/2 cups Justamere Gluten Free Pancake Mix
1 cup grated zucchini, water squeezed out
3 heaping Tblsp. Justamere's Maple Sugar
1 cup applesauce
1 tblsp. butter melted
1 tsp. cinnamon (optional)
Directions - Preheat oven to 350 degrees
Combine dry ingredients into a medium size bowl and set aside
Combine and whisk wet ingredients together
Pour dry ingredients into wet and mix together completely (I use a fork)
Pour batter into one greased loaf pan
Bake for 30 - 40 minutes
Remove from oven and cool for 10 minutes still in the pan
Transfer bread out of loaf pan and cool on wire rack
Frost with Justamere Tree Farm's pure maple cream