Who said gluten had to gloomy? Now is the time for you to try something new! Emily Mainquist, author of “Sweet Vegan: A Collection of All Vegan, Some Gluten-Free, and a Few Raw Desserts,” has really brought gluten-free sweets to a whole new level. There’s no need to leave your taste buds behind when trying her delightful desserts because they have flavor that will satisfy both vegans and non-vegans alike. Think you can’t learn to like these types of treats? We dare you to try Emily’s Gluten-Free Chocolate-Chip Zucchini Bread Squares and let us know what you think by leaving comments beneath the post.
Gluten-Free Chocolate Chip Zucchini Bars
When I was growing up, my Aunt Trisha would often make this sweet bread. Her secret was to add lots of chocolate chips. I've adapted her recipe to make it both vegan and gluten free. This bread is still as moist and delicious as my Aunt Trisha's and now everyone can enjoy it.
4 tablespoons butter substitute, at room temperature
2/3 cup dark brown sugar
1 teaspoon vanilla extract
1 cup Gluten-Free Flour Mix (recipe is below)
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup chopped walnuts
1 cup finely shredded zucchini, drained
1 1/2 teaspoons egg replacer, whisked with 2 tablespoons warm water
1/2 cup gluten-free chocolate chips
1. Preheat the oven to 350 degrees. Grease and flour an 8-by-8-inch baking pan.
2. In a stand mixer, beat the butter substitute with the brown sugar and vanilla extract until light and fluffy, about 2 minutes on medium speed. Stop and scrape down the sides of bowl; add the flour, baking soda, salt, cinnamon, walnuts, and zucchini. Mix on medium speed for 30 seconds. Stop and scrape down the sides of bowl. Add the egg replacer mixture and chocolate chips; mix for another 30 seconds.
3. Spread the batter onto the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack at least 1 hour before cutting into squares.
Gluten-Free Flour Mix
Makes 3 cups
After many cupcake rocks and cakes that felt like bricks, I found a flour combination that makes fluffy and moist gluten-free cakes. This recipe is easily substituted in most recipes that call for all-purpose flour.
2 cups white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1 1/2 teaspoons xanthan gum
1. Combine all the ingredients and store in an airtight container in the refrigerator for up to 90 days.