Zucchini Bread (Gluten-free + Vegan)

All you need to make zucchini bread are your staple baking ingredients, a zucchini and an oven!
You’ll have a moist bread with a tender crust, flavoured with subtle hints of cardamom and cinnamon.
You can either leave it as a plain breakfast bread or make it into a desert cake by adding cocoa powder, chocolate chips and a vanilla glaze.

INGREDIENTS :-

• 2 cups oat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup shredded zucchini
• 1 tsp ground cinnamon
• 1 tsp ground cardamom
• 1 tsp vanilla extract
• 2/3 cup soy milk
• ¾ cup maple syrup

INSTRUCTIONS :-

1. Shred 1 medium zucchini and using a fine mesh strainer or a dish cloth, squeeze out the liquid (try and remove as much moisture from the zucchini as possible).
2. Sift the oat flour, baking soda, baking powder, cinnamon and cardamom together in a large mixing bowl.
3. Pour the soy milk, vanilla extract and maple syrup into the bowl and mix well.
4. Lastly, add the grated zucchini and fold the batter until thoroughly combined. You can even add in some walnuts, raisins or chocolate chips.
5. Pour the batter into a lightly greased bread pan and bake for 50-60 minutes.

Let it cool for 15 minutes. Remove the bread from the pan and let it cool completely. Slice and serve.