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!
This bread looks so yummy! I can’t wait to try it!
You are so creative!! This recipe looks great. It’s another one that I will definitely be making in the near future. Thanks so much for all that you do for all of us….it’s so nice to have a place to come to for good, gluten free recipes. It’s nice not having to do the experimenting at home since I know your recipes will turn out great!
Looking forward to trying some of these recipes.
This bread looks and sounds so delicious! I have not had zucchini bread since being diagnosed gluten intolerant!
Love the idea that it’s a great way to expose my 4 kids and hubby to some great healthy tasting yummies!! And, they’ll know that something this healthy can also taste so good!!
Interesting recipe!
Mouth.Watering.Must.Make.Now!
This sounds so yummy! I can’t wait to try it for my family!
My kind of recipe, Jules. Am taking zucchini out of the freezer as soon as I finish this. Thanks
This recipe looks really yummy!
Can’t wait to try this one…
I’m looking forward to seeing my grandsons eat zucchini bread that is moist and tasty. I NEED this recipe!
I can’t wait to try the peas and lentils recipes!! I have been baking so much with Jules Flour that I need to incorporate more veggies with my baking, so I’m excited to bake the zucchini bread. Thanks so much for the inspiration!!
I can’t wait to try this!. I’m always looking for ways to add veggies, and increase the fiber in my diet.
Veggies are great and I love adding them to baked goods. Thanks for your great recipes.
Can’t wait to try!
This looks so yummy and a really healthy alternative to ‘regular’ bread. Well done! Can’t wait to make some.
Looking forward to trying this for my daughter who is gluten intolerant, and I like the idea of more veggies in it.
I use lentils often and do split pea soup in the winter. Fantastic idea to do a zucchini bread. Love your recipes. Thanks.
I love that you are including vegan proteins and ingredients in these recipes – yay! (Secretly of course I anticipate the day when all recipes will be cruelty free without the need for substitutions, but for now I’m glad to see the subs without having to ask for them!) Next, I hope to see more organics being specified . . . never forgetting of course that GMO crops can involve allergens and proteins heretofore unknown to humans (and our GI tracts and immune systems.) And, that pesticides and other chemical agricultural inputs can have lasting effects on us as well.
I’m always looking for ways to add fiber and veggies to my diet. This sound (and looks) great!