Gluten-Free Vegan Chocolate Zucchini Bread
- 2 tablespoons ground flax seed
- 6 tablespoons hot water
- 1 cup (about 5 ounces) brown rice flour
- 3/4 cup (about 5 ounces) brown sugar
- 2/3 cup (about 2.5 ounces) sorghum flour
- 1/3 cup (2 ounces) cornstarch or potato starch
- 1/4 cup (.75 ounces) cocoa powder, natural or dutch-process
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground pumpkin pie spice or cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon xanthan gum
- 1/2 cup vegetable oil
- 1/2 cup gluten-free, dairy-free milk (almond, soy, or rice milk)
- 1 1/2 cups (about 8 ounces) grated zucchini
- This recipe is vegan (some ingredients require vegan-safe brands)
- This recipe is gluten-free
- Produce
- Flax seed, ground (2 tablespoons)
- Zucchini (1 1/2 cups)
- Cooking & Baking
- Baking powder (1 teaspoon)
- Baking soda (1 teaspoon)
- Brown rice flour (1 cup)
- Brown sugar (3/4 cup)
Cocoa powder, natural or dutch-process (1/4 cup)- Cornstarch or potato starch (1/3 cup)
- Pumpkin pie spice or cinnamon, ground (1 teaspoon)
- Salt (1/2 teaspoon)
- Sorghum flour (2/3 cup)
- Vegetable oil (1/2 cup)
- Xanthan gum (1/2 teaspoon)
- Drinks
- Water, hot (6 tablespoons)
- Refrigerated
- Dairy-free milk, gluten-free (1/2 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published August 21, 2012 (6 months ago).
99 people saved this recipe.
