Gluten Free Veggie Zucchini Bread

gluten free veggie zucchini bread - gfJules

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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.

gluten free lentil zucchini bread sliced V | gfJules

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.

gluten free lentil zucchini bread sliced V | gfJules

 

 

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

Gluten Free Veggie Zucchini Bread

Yield: 1 loaf
Prep Time: 40 minutes
Cook Time: 50 minutes
Total Time: 1 hour 30 minutes

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

To prepare the purée:

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!

Did you make this recipe?

Please leave a comment (and maybe even a picture!) below or share a photo on Instagram! Be sure to tag me! @gfJules

I hope you enjoy this recipe as much as we do!

Don’t forget to pin for later!

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  1. Thank you, Jules, for all the time and effort you have put into creating this Zucchini Bread recipe and all the other GF recipes! It has given me some hope for my very restricted diet and so far the recipes have been delicious! I hope to try these new recipes soon!

    Reply
  2. These ingredients are now on my shopping list — split peas and zucchini! I have no children here to fool into healthy eating, but am looking forward to another one of your nutritious gluten-free treats for Me. :-)

    Reply
  3. Looks neat. Has anyone substituted AGAVE or STEVIA in any of these? I a trying to cook for a GF Diabetic.

    Thanks,
    Amanda

    Reply
  4. I’m thrilled to try recipes that are super healthy and actually taste good. I was just diagnosed about a year ago, and am finally getting the hang of eating properly so I can really learn how to cook GOOD!!! That’s what I miss the most…cooking:)

    Reply
  5. I like to include as many complex carbs in my diet as possible, but I agree – they must be tasty. Thanks for giving us great ideas!

    Reply
  6. If it tastes half as good as it looks, it’ll be great. Plan to make some soon as 3 grankids (2 with gluten allegies) are coming to visit us for awhile.

    Reply
  7. I’ve got to brag about your GF flour! It’s great stuff and it works beautifully in just about every recipe. I’ve been making fruit cobblers with Jule’s GF flour and my family has been gobbling it all up and they can’t tell that it’s made with GF flour. :o) Sweet success and gluten free to boot!!
    Thanks Jules!

    P.S. Also love lentils, peas, and chickpeas. They are so delicious and nutritious and I think your recipes are winners!

    Reply
  8. This recipe looks very doable. I have to admit that the phrase “split peas” has always given me pause — I love fresh peas and fresh pea soup, but split pea soup is not on my *like* list. However, as an ingredient, I bet it works just great. I’m looking forward to zucchini season in the garden to try it!

    Reply
  9. Never had a bread with pureed peas in it…creative! As an RD, I am of course all about squeezing in more nutrition!

    Reply
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