Not sure what to do with you leftover zucchini's from your garden or farmer market shop? Try this deliciously moist and easy-to-make vegan zucchini bread. For an oil-free version, substitute oil ingredient for applesauce. Let us know how you liked this recipe in the comments section below.
This dessert checks ALL of my boxes. It's slightly sweet, dairy-free, gluten-free and made in 70 seconds.
For this recipe, I used Arrowhead Mills Organic All-purpose Gluten-free Flour. You can also use Bob's Red Mill Rice Flour or your favorite baking flour, just as long as it isn't self-rising flour. Chocolate chips, nut butter, or your favorite berries complements this dish nicely. Simple and good.
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Regina Thomas Dillard is a certified chef, founder of Inner Sanctum Wellness, Regina Cooks Culinary School and the author of FEED: Living Food Recipes to be Made and Eaten with Love. Available softcover, digital download and Amazon.