Vegan Fall Bakes

pumpkin loaf on the left. zucchini on right

I’ve been experimenting with some vegan and gluten free bakes. I must admit, those options aren’t my favorite. These turned out so-so. I think an 8 X 4 inch tin loaf would have been a better option. Check your bakes with a toothpick with about 5 min left.

Vegan Pumpkin Loaf

350 F for 55-60 min

Ingredients

2 cups All purpose Flour (gluten free can be substituted)

½ cup sugar or ¾ cup room temp Maple Syrup

1 tsp baking soda

1 tsp baking powder

2 tsp Pumpkin Spice mix OR (1 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ½ tsp allspice)

1/8 tsp salt

1 ½ tsp vanilla extract

1/3 cup water

1/3 cup oil OR applesauce unsweetened

1 can 15 oz pumpkin puree

Instructions

  1. Preheat oven to 350 F
  2. Mix dry ingredients in a small bowl
  3. Mix wet ingredients in a separate small bowl
  4. Add ingredients together until just mixed, no large lumps. Don’t over mix
  5. Grease a 9 x 5 loaf pan and pour in mixture
  6. Bake for 55-60 min or until toothpick stuck in center comes out clean.
  7. Let cool in pan for 10 min until turned out and placed on cooling rack

Notes:

*can use 1:1 gluten free flour instead of All-purpose

*Instead of oil you can substitute unsweetened applesauce

*make sure you use pumpkin puree not pumpkin pie mix

*if you have 100% maple syrup you can substitute that in place of sugar. Have maple sugar warm to room temp before you put in.

Vegan Zucchini Loaf

350 F for 50-65 min

Ingredients

1 ½ cup All-purpose Flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp cinnamon

½ tsp nutmeg

1/8 tsp cardamon

½ cup sugar or agave syrup

1/3 cup brown sugar or maple syrup

1 cup applesauce

¼ cup oil or applesauce

1 tsp vanilla extract

1 heaping cup of shredded and drained zucchini

½ cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350 F
  2. Mix dry ingredients in a small bowl.
  3. Mix wet ingredients and add to dry
  4. Fold in the drained shredded zucchini and add chocolate chips.
  5. Grease 8 x 4 loaf pan. Can use a 9x 5 it will just be thinner
  6. Bake 50-60 min checking center with a toothpick during last 10min. It will cook faster in a 9 x5 then an 8 x4. When toothpick is clean take out and leave in pan 10 min to cool. Turn out on cooling rack
  7. Enjoy!

Notes:

  • Substitutions:
    • 1 :1 gluten free flour in place of All purpose
    • Agave syrup in place of sugar
    • 100 % maple syrup in place of brown sugar
    • Unsweetened applesauce in place of vegetable oil
  • Make sure to strain the shredded zucchini in a dish towel. You want to get out as much water from the zucchini as you can. Zucchini holds a ton of water and your loaf will be very dense if you don’t get a majority of water out.
  • Add in chocolate chips or chopped nuts