You might not want to tell your kids that the new gluten free zucchini bread recipe they’re loving is good for them. Or that it’s made with not only green vegetables (zucchini), but also green legumes (peas)! No, I’m pretty sure you don’t want to tell them that. Just smile smugly as they scarf down another piece of that yummy sweet bread you just made for them!
This is my latest in the series of yummy creative gluten free recipes using dried peas or lentils. You know my passion is baking, so I’m returning to what I know best — sweet stuff! This gluten free zucchini bread recipe is no different, and I love that I can be super sneaky about getting those good-for-you ingredients in without anyone being the wiser.
Did you know that peas are low in sodium and fat, but are super high sources of protein, complex carbs, iron, magnesium and zinc? And now all that goodness is in that yummy bread your family wants you to make again and again!
Here are my other new Pea and Lentil-Powered Recipes:
Pea-Powered Gluten Free Zucchini Bread
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 (or non-dairy sour cream Follow Your Heart® 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 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.
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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.
Enjoy!
You know that summer is the only time you lock your car at church so the zucchini don’t get in, lol! This looks yummy!
Now I’ll have to plant zuchinni so I can try this
Fabulous idea for sneaking veggies to those picky eaters!
Oh Yeah!!! This recipe is a keeper. My family loves zucchini bread and if I can disguise more nutritious veges in their sweet bread then I will feel like a champion! Thanks Jules for another fantastic recipe. YOU ROCK!!
OOH! I am definitely going to try this recipe! One of my first attempts at gluten free baking was zucchini bread and it was an amazing disaster!
I have to try this on the weekend!!! Can’t wait to add the split peas – reminds me of when I add pumpkin puree, or bananas, or prune puree…. great idea!!! Thank you.
That looks very yummy and (thought hard to tell from a photo) moister than the gluten filled zucchini bread my mom use to make.
Janet – I like that this recipe isn’t oily, like so many zucchini bread recipes are. Still plenty moist, but without that oiliness, and now, even more healthy!
I made some of the best cranberry bread ever using one of your recipes this winter. Can’t wait to try this one with zucchini from the farmers market. Sunday breakfast, I think.
EJM – mmmm – cranberry bread. Yes, that is an awesome recipe!
Just received my first order of your flour and am looking forward to trying out the zucchini bread recipe. Should be interesting as my oldest son will not eat peas….lol
Another winner. I might try pumpkin to replace some of the shortening.
I am going to make this one… probably this weekened! Thanks for the recipe.
I am looking forward to trying this recipe … especially since peas are in season! I had never thought of adding peas to my zucchini bread, but it’s a great idea.
Thanks Jules!
That looks delicious! Found out about your site from a friend and now I am anxious to try out some of your flour.
Wowza. I am a little envious of you people who have zucchini already. It’s still so cold here, all of my plants are still hiding out inside. But when summer does come, I’ll have to remember to pair zucchini with split peas.
I had a lentil salad recipe similar to this that required no cooking. You just soak the lentils overnight. I’m going to try your recipe, as the addition of shrimp sounds delish. Thanks for the great recipes, Jules.
Sure thing, Linda! Hope you enjoy it!
I’m always looking for ways to hide veggies even though my son loves them! lol
looks good, look forward to trying it.
I have been looking for a zucchini bread recipe. So glad that you made one! It’s sure to be good!
I love this idea – and it looks delicious!
I have little 3″ long organic zucchini (lots of them) already. As soon as they are ready I will harvest and try this. I LOVE zucchini bread and canot wait to experiment. I never would have thought to try dried peas. My husband is a para and is recuperating from spinal surgery and needs extra protein. This is a great way to add extra. I’m so looking forward to smelling it baking and then tasting it!!