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!
I do hope this question was not asked before. Is it okay to use frozen peas, puréed for this recipe? I have never used flaxseed meal before, so this will be an experience. Thank you.
Hi Judy, I haven’t tried using the frozen peas before, but they ought to work. The difference will be in the cooking method, as they won’t need to cook nearly as long. Just follow the package directions instead of my directions for cooking from dried. The taste might be a bit different as well, but it shouldn’t be too much. The flaxseed meal is really easy to work with – I hope you like it!
~jules
Don’t think I saw anyone else ask this, but it sounds like if I wanted a quick fix on the peas, I could go with canned or frozen (thawed of course*L*). Anyone try it?
Jules, I have a cannister of 100% pea protein powder and wondered if I can somehow substitute this for the split pea puree?
Yea Peas! Thanks for the ingenious recipe! For a fun video all about trying peas, check out The Peas Operetta on Youtube.
http://www.youtube.com/watch?v=ZJUDLRFwaUQ
Zucchini bread is always a favorite. Now to have it “extra healthy”….it’s a plus!
Since the lentil cake turned out so well, I’m looking forward to trying the pea bread.
I look forward to trying this! Sounds REALLY Good! Mary
I am trying this bread tonight, I am very new to “gluten free” living and to be honest it is a huge adjustment. I have tried a few of your recipes and they were fab!! I will let you know what I think about this bread. I love veggies and it looks great!
My little boy is GF and this is something he may actually eat! Can’t WAIT to give this a try!! Thanks so much for all the delicious recipes!!
sounds delish! If I can get my daughter to eat this one, I’d like to try it with other bean/veggie combos!
I know what I am making this weekend
yum!
Can’t wait to try the zucchini bread!
Next will be the chocolate cake…Yum!
If you love a blend, try substituting grated carrots for half the zucchini!
Looks Yummy! Can’t wait to try it! What a great way to get your family to eat their peas
This came out awesome. Can’t wait until the zuchs come out of my own garden this summer!
I love zucchini bread but have never thought of adding lentils. I want to try it.
My GF husband has missed the texture and taste of baked goods. Your recipes (especially ones with added nutrition) are a blessing to our household. Thanks for making this recipe available!
Love zucchini bread!!!!
Oh! This recipe sounds divine!