Sunday, August 30, 2009

Vegan Bakers Anonymous

Alright, this might be my last post about zucchini...  It's in it's bounty right now and so good for you!  It's a vegetable, duh.  

Mixing sugar, flour and some oil send my heart flying in more ways than just one.  First, I get flippin' excited, it's borderline embarrassing - think little puppy wagging it's tail anticipating a treat.  Yes, I did just compare myself to a puppy.  But a cute one none the less!  Second, I eat whatever goodness that is baked.  Then, I crash.  Depending on what it is and what's in it, I can crash pretty hard - Toddler throwing a tantrum in the cereal isle begging for more.  Lastly, like the bakery junkie I am, I crawl back to the pan, twitching for my next fix.  After the pan of brownies, muffins or cake is gone, shame and an awful bloated feeling usually set in.  If only I'd listen to myself!  

Eliminating brownies, cookies, cupcakes and other treats is pretty much impossible in my book.  So, in order to avoid an awful sugar hangover and 'chubby-girl' syndrome, I've paid close attention to what sets my blood sugar raging.  Just like anyone; refined flour, sugar and fat rock my bod, just a little to hard.  

This zucchini bread recipe is gluten-free and pretty close to being fat-free.  I replaced the oil with applesauce.  The applesauce helps to add a nice fluffier texture to the bread, delicious without a ton of guilt!  

Note: I tried to stretch the batter and make two loafs, this will only make one happy loaf.  As you can see in my pictures, my loaf looks a little short.  So, if you do want to make two loafs, double up the batter.  

Healthy Zucchini Bread

1 1/2 cup brown rice flour

1 1/2 cup garbanzo flour

1 cup brown sugar - feel free to use Sucant 

1/3 cup flax meal

1/2 cup shredded cocoanut

1 1/2  tsps cinnamon

1 tea spoon ginger

2 tsp baking powder

1/2 tsp soda

1 cup apple sauce

1 banana 

1/2 teaspoon vanilla

3/4 cup rice milk- add more if batter is still dry

Preheat the oven to 350 as you mix the dry ingredients together.  Mash the banana, grate the zucchini and whisk the wet ingredients together in a separate bowl.  Once mixed, add the wet into the dry.  Grease the loaf pan and pour batter into the pan.  Top with extra coconut shreds.
Bake for 45 minutes and enjoy with some Earth Balance and a cup of tea!  You'll enjoy this knowing you won't feel like you're coming down from an awful sugar high in a matter of minutes.  


  1. Sounds delish. I usually make it the old-fashioned way with flour (although I use whole wheat) and reduced sugar. I should try brown rice flour & garbanzo flour. I wonder if I can grind these myself? Perhaps some googling is in order.

    BTW - Tasha sent me over, told me about your blog with recipes and since I'm fellow lover of healthy cooking (although not vegan most of the time).

  2. So glad to see you here! I adore your blog!

    I think you can make your own flours if you have a nice food processor or blender. It might get noisy! I do it with oats, but they're softer, of course... Let me know how it goes if you attempt it!