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Agave Zucchini Bread-Gluten Free-Dairy Free

 

Mama’s Health Agave Sweetened Zucchini bread is a great choice for a quick bread using an alternative to regular sugar or organic sugar. We get lots of requests for sugar free recipes and or recipes using alternative sugars. I added Flax Seeds and Chia Seeds for extra nutrition, however, the Chia seeds are optional but I highly recommend them. They are both packed with fiber and omega 3’s, and nobody will even know they are in there. Chia seeds are easily able to be hidden in lots of baked goods.

One thing to remember when using liquid ingredients like agave and applesauce you want to measure them out in a dry measuring cup and then use the back of your rubber scraper and scrape across the top to level out. This will help give the most accurate measurement and not add any extra liquid that may cause your bread to fall. However, with other liquid ingredients always use liquid measuring cups.

Melt the coconut oil and alternate between coconut oil and flour until all ingredients are incorporated. When adding the melted oil at the beginning, the coconut oil hardens again when combined with the applesauce and eggs. Adding it at the end allows it to incorporate evenly into the batter. I baked mine for 64 minutes, however, ovens vary so check after 60 minutes with toothpick and then determine if you should add a few extra minutes. It is very important to cover last 20 minutes, because agave does tend to make baked goods brown more quickly.

Enjoy this recipe, and please let me know how you like it!

Healthy Agave Zucchini Bread

Ingredients

1¾ cup Mama’s Almond or Coconut Blend Flour
½ cup ground flax seed
2 tsp. chia seeds, optional
1 tsp.. cinnamon
2 tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1¼ tsp. xanthan gum
½ cup chopped walnuts, optional

⅓ cup applesauce
½ cup agave
1½ cups zucchini, shredded
2 eggs or use Mama’s Flax Eggs, See below
2 tsp. vanilla

⅓ cup coconut oil, melted

Egg Free – Make Flax Eggs Mix together 2 Tbsp. ground flaxseeds and 1/2 cup warm water, simmer over medium heat for about 5 minutes or until thickened. Cool.

Directions Preheat oven to 350°.

In a medium bowl combine flour, flax, chia seeds, cinnamon, baking powder, baking soda, salt, xanthan gum and walnuts.

In a mixing bowl combine applesauce, agave, zucchini, eggs and vanilla. Mix well to combine.

Melt coconut oil in microwave. Pour in half of flour mixture and half of coconut oil. Mix to combine. Repeat with remaining flour and coconut oil. Mix for about 1 minute or until all ingredients are well combined.

Spray bread pan with cooking spray. Spread batter into pan. Place oven rack just below center rack. Bake for 60-65 minutes or until toothpick comes out clean. Cover the last 20 minutes to prevent over browning.

Allow to cool for at least 20 minutes before slicing.

Mini Loaves Bake Mini Loaves for about 30-40 minutes, covering half way through.

GFM Tip Measure out applesauce and agave in dry measuring cup. Scrape off top with rubber scraper to level.

Mama Recommends Chia Seeds Ground Flaxseeds Non-Stick Loaf Pan Mini Loaf Pan Coconut Oil

 

Agave Zucchini Bread-Gluten Free-Dairy Free
Recipe Type: Muffins & Quickbreads; Dairy or Egg Free
Author: Rachel Carlyle Edington – Gluten Free Mama
Ingredients
  • 1¾ cup Mama’s Almond or Coconut Blend Flour
  • ½ cup ground flax seed
  • 2 tsp. chia seeds, optional
  • 1 tsp.. cinnamon
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • 1 tsp. salt
  • 1¼ tsp. xanthan gum
  • ½ cup chopped walnuts, optional
  • ⅓ cup applesauce
  • ½ cup agave
  • 1½ cups zucchini, shredded
  • 2 eggs or use Mama’s Flax Eggs, See below
  • 2 tsp. vanilla
  • ⅓ cup coconut oil, melted
  • Egg Free
  • – Make Flax Eggs Mix together 2 Tbsp. ground flaxseeds and 1/2 cup warm water, simmer over medium heat for about 5 minutes or until thickened. Cool.
Instructions
  1. Preheat oven to 350°.
  2. In a medium bowl combine flour, flax, chia seeds, cinnamon, baking powder, baking soda, salt, xanthan gum and walnuts.
  3. In a mixing bowl combine applesauce, agave, zucchini, eggs and vanilla. Mix well to combine.
  4. Melt coconut oil in microwave. Pour in half of flour mixture and half of coconut oil. Mix to combine. Repeat with remaining flour and coconut oil. Mix for about 1 minute or until all ingredients are well combined.
  5. Spray bread pan with cooking spray. Spread batter into pan. Place oven rack just below center rack. Bake for 60-65 minutes or until toothpick comes out clean. Cover the last 20 minutes to prevent over browning.
  6. Allow to cool for at least 20 minutes before slicing.
  7. Mini Loaves
  8. Bake Mini Loaves for about 30-40 minutes, covering half way through.
Notes
GFM Tip
[br]Measure out applesauce and agave in dry measuring cup. Scrape off top with rubber scraper to level.

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5 Comments

  1. Kimberly Kious May 27, 2014 at 4:39 pm
    I really love all your recipes....any way to add a PRINT tab or make them printable? It's sometimes hard to highlight, copy, etc..etc..etc.. But LOVE all your recipes and would love to add them to my recipe book!
  2. Rachel Edington May 27, 2014 at 7:32 pm
    Yes we are working on having a widget built. We use blogger and not Wordpress and blogger doesn't have a widget already made so we have to have it built. So give us a couple weeks to work it out. Thanks for your interest in Gluten Free Mama.
  3. cz May 27, 2014 at 8:20 pm
    Is there a substitution for the agave?

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