If there’s any way to make homemade gluten free zucchini bread better, it’s to make it better FOR you!
Not that you’d ever know that this moist and flavorful quick bread was healthy in any way. There are little flecks of green dotted throughout, giving away the fact that this is zucchini bread, of course, but most of us have long since lost any hang-ups we might have had in thinking of zucchini bread as health food.
Of course I have other gluten free zucchini bread recipes (even one with pumpkin AND zucchini and another with chocolate, coffee AND zucchini) — and I love them! — but this one is fun too, especially knowing I can have extra extra slices because of the extra extra nutrition tucked inside from the secret ingredients.
What secret ingredients? you would be justified in asking.
Peas or lentils! Now before you turn up your nose at the thought, I promise you’d never know! They are cooked up and puréed, then added to the bread batter for moisture, vitamins, minerals, fiber and protein.
I give lots of other options with this recipe — you know I love to give options! — so it’s easy to make this recipe vegan and to use what you’ve got in the fridge. So no excuses! I hope you get to try this recipe one day soon, and I hope you love it! Remember, you can always still make one of my other gluten free zucchini bread recipes, or any other zucchini recipe on my site. There are so many options!!!
Oh, and if you’re interested in more recipes using pea or lentil purée, I’ve slipped these healthy little jewels into Chilled Pea or Lentil Salad, Pumpkin Hummus, Zucchini Bread, Veggie Burgers and Chocolate Cake.
I’ve never been opposed to increasing fiber, protein, vitamins, and complex carbs in my foods, but only where the end result is a dish that’s just as yummy, moist and aftertaste-free as it would have been without the nutritional boost.
So without further ado, I present to you the peas & lentils recipe that intrigued you the most: Gluten Free Veggie Zucchini Bread!
Gluten Free Veggie Zucchini Bread
What could make homemade gluten free zucchini bread better? Making it even better FOR you!
Ingredients
- 1/2 cup granulated cane sugar
- 1/2 cup unsalted butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks
- 2 large eggs or egg substitute (like 1/2 cup mashed ripe bananas, apple puree or applesauce, or canned pumpkin)
- 1/2 cup sour cream (dairy or non-dairy sour cream OR plain coconut or soy yogurt like So Delicious®)
- 1 tsp. pure vanilla extract
- 1/2 cup split pea purée
- 2 cups gfJules™ Gluten Free All Purpose Flour
- 2 Tbs. flaxseed meal (optional, or use gfJules Flour)
- 1 Tbs. cinnamon
- 1 Tbs. baking powder
- 1 tsp. baking soda
- 2 cups packed fresh zucchini, unpeeled and grated (approximately 1 1/2 zucchini squash)
- 1 cup chopped pecans or walnuts (optional)
- Cinnamon-sugar mixture to sprinkle on top
Instructions
Measure and rinse 1/2 cup dried split peas. Add to a large saucepan with 1 1/4 cups of water and bring to a boil. Then reduce to simmer, cover and continue to cook for approximately 30 minutes, or until the peas are quite soft, but not falling apart. Drain, then purée, using a food processor, blender or a potato masher. Add water by tablespoons to purée if necessary to thin it — peas should be the consistency of canned pumpkin when done.
Measure out 1/2 cup of purée for the recipe and if there is any remaining, cover and refrigerate for use in other recipes — it will keep for 3-4 days or longer, if frozen.
To prepare the bread:
Preheat oven to 350° F (static) or 325° F (convection).
Beat the sugar and butter until fluffy, then add the eggs or egg substitute, sour cream, vanilla and cooled pea purée – mix well.
Sift together the dry ingredients in a large mixing bowl, then pour slowly into the wet ingredient bowl and beat together until integrated. Fold in the zucchini and nuts, if using. The batter will be fairly stiff.
Oil one loaf pan and scoop batter into pan, then smooth with a rubber spatula. If using mini loaf pans, oil 5-6 pans; if using muffin tins, oil 24 muffin tins. Fill each no more than one-half full, then sprinkle the tops with cinnamon-sugar mixture.
Bake large loaf for 50-55 minutes; mini loaf pans for 30-35 minutes; muffins for 20-30 minutes. Test the middles with a toothpick to be sure they are cooked through before removing to cool on a wire rack. Do not overbake!
Don’t forget to pin for later!
You’re recipe looks absolutely delicious! Can’t wait to try it!
This is a great idea! I’ve recently been looking for ways to add more fiber and other healthy nutrients to my diet! My support group meets again in July! I know what I’m going to make
Thanks!
My family already loves peas, and zucchini bread, so this is a shoe-in for us!
I am doing some GF baking for our local health fodd store in my county. I can’t wait to try the lentil zuchinni recipe.
What a way to use some nutritious ingredients. Thank you.
Sounds yummy, can’t wait to try it!
This receipe makes me want to plant a zuchinni plant in my garden, but in the meantime the farmers market will do. I am so excited to try this recipe. I would first cut a thick slice and “butter” it on both sides with some non-dairy blend and toast it on a griddle. Just like old breakfast times, along my favorite cup of coffee. Thanks Jules!
Lentil was my favorite Barbara Streisand movie.
Don’t you mean Lentl?
Oh we love zucchini bread and have not had it since going gluten free! I can’t wait to make this, and thank you so much for the dairy and egg free subs, we can’t have those either. I will be picking up some extra zucchini this weekend at the farmer’s market!
This sounds very intriguing. I never feel like I have to hide vegetables in food but this sounds like it would add some interesting textures and flavors…will have to try the recipe w/ my free loot!
That looks super healthy and yummy! will have to give it a try.
Thanks for all the great recipes!! I use your flour all the time and always love all of your recipes. So much fun to have so many options!! Thanks!!
Absolutely great idea to gain nutrition value without compromising the taste. I am vegan and GF. This is a great recipe!!
I’m always looking for new and creative ways to cook things that are Healthy for my daughter who has celiac!! I love all your recipes! Thanks for sharing!
Most gluten free baked goods are no healthier than normal ones. They use white flour to have a similar taste to regular baked goods. I want more vegetables and fiber in my diet and these recipes will fit the bill very nicely. Thank you!
I have loved zucchini bread since I was little. I can’t wait to try it the Jules GF way and with split peas too!
looks yoummy…can’t wait to try it !!
Lentils and Beans have become such a huge part of my diet since going gluten free. I’m always excited when I find a new way to incorporate them either in their natural form or hidden. This is a great recipe!!
I am going to try these recipes. I have recently found out I am gluten-intolerant and allergic to just about everything so I am revamping my diet. Thanks for the help.
Looks yummy and nutritional too! Can’t wait to try it on the kiddos and myself too!