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!!!
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!
sounds so good! Will be making this soom
CAN’T WAIT TO TRY THIS ZUCHINNI BREAD RECIPE- TY SO MUCH
Wow, awesome recipe!! Cant wait to try it
I’m just beginning a gluten-free diet and browsing your recipes. I ordered the starter pack. I love zucchini bread, and this will be a great recipe to try with the gluten-free flour. Thanks.
Virginia, I know you’ll enjoy getting started and having delicious success!
I have always loved zucchini bread but have not made any since going Wheat/Gluten-free. I am looking forward to trying this as I am growing my own zucchini this year!
I love lentils and I love chocolate cake and I never thought I would love them together. What an inspiration as I am new to becoming gluten-free.
looking forward to trying this recipe and sending a care package to my daughter this summer.
I can’t wait to try this recipe! Always looking for healthy recipes that the kids will go crazy for, and they LOVE zucchini bread! Thanks!!
thank you for this awesome recipe! I can’t wait to try it…I have zucchini growing at this very moment and I’m counting down until I can bake this bread
Any recipe that includes lentils and/or split peas is something I will love – to know that a zucchini bread recipe incorporates one of these is really amazing. I can’t wait to try it – and sneak it onto my family’s plates, too!
I am eager to try this recipe. I am always looking for a way to sneak veggies into my kids’ diet, and they do love zucchini bread.
This looks yummy. Definitely going to try it. Thanks Jules for making g-free so easy.
Lynn – thanks much! I’m happy that my recipes make life easier for you and your family!
Been leary about using pea flour since it gave us the toots. Hopefully this will not have that effect and I know where the “flour” has been. I have some zucchini and will have to try it.
This recipe Sounds great! I never would have thought to put peas in it. What a great twist!
Looks really good! Gonna try it.
thanks for all you do, Jules.
I have fresh zucchini from my garden. Now, I can’t wait to try this recipe! Thanks!
Looks so good!
Sounds wonderful. I have used many of the recipes on the website and they are great! Thanks for all the gluten free recipes!
You’re so very welcome, Mary! : )
Love this recipe!! Thanks for making it even more h healthy
Looks good, it’s been a long time since I’ve had zucchini bread.