Low Calorie Ideas.com Newsletter

Posted by Health , , Sunday, July 24, 2022 2:03 PM

Low Calorie Ideas.com Newsletter

The Best Vegan Gluten-Free Zucchini Bread

Posted: 23 Jul 2022 09:54 AM PDT

Holding up a slice of vegan gluten-free zucchini bread to show the texture

We already have a recipe for chocolate zucchini bread (it's a fan favorite!), but we were missing a more classic version of this delicious loaf! Not anymore. Meet moist, nutty, subtly spiced zucchini bread that's undetectably vegan and gluten-free!

This quick bread is perfectly sweet with a touch of wholesomeness and requires just 1 bowl and simple ingredients. You in? We thought so! Let us show you how it's done!

Flaxseed meal, avocado oil, zucchini, almond flour, potato starch, brown rice flour, coconut sugar, almond milk, baking soda, baking powder, cinnamon, salt, and maple syrup

How to Make Vegan Gluten-Free Zucchini Bread

We start this recipe off with grating the zucchini and squeezing out its excess moisture. This step prevents the bread from being too dense or gummy and it's an especially important one with gluten-free and vegan baking because it's more prone to those issues (don't worry, no gumminess here at MB, friends).

Next, we mix the zucchini with the remaining wet ingredients. Avocado or coconut oil provides richness, almond milk (or other milk) adds enough moisture to help it rise, and vanilla adds flavor. We found a combination of coconut sugar + maple syrup provided the best combination of natural sweetness, flavor, and texture.

Mixing bowl with shredded zucchini and other wet ingredients

A trio of gluten-free flours is important for making the texture of this zucchini bread undetectably gluten-free. While almond flour gives it a beautiful crumb, potato starch keeps it light and fluffy, and brown rice flour adds structure.

Gluten-free flours, cinnamon, and flaxseed meal in a mixing bowl over the wet ingredients

The remaining ingredients include flaxseed meal to keep it from crumbling, baking powder and baking soda for rise, cinnamon for classic zucchini bread flavor, and salt to enhance it all.

Pouring batter from a mixing bowl into a parchment-lined loaf pan

Bake until golden brown and a toothpick comes out clean from the center. For best texture, let cool fully to allow the gluten-free flours to absorb any remaining moisture.

Loaf pan of baked zucchini bread on a cooling rack

We hope you LOVE this zucchini bread! It's:

Moist
Fluffy
Wholesome
Comforting
Perfectly sweet
Cinnamon-infused
& Classic!

Enjoy as a healthier dessert, sweet snack, or on-the-go breakfast. It's especially delicious served warm the next day topped with your favorite butter and a drizzle of maple syrup (or honey if not vegan).

It would also be amazing as part of a brunch spread with fresh fruit, Spicy Tempeh Breakfast Sausages, Fluffy Vegan Scrambled Eggs, and Lemon Ginger Turmeric Wellness Shots. Can we come over?

More Zucchini Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Shredded zucchini next to slices of vegan gluten-free zucchini bread

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 10 (Slices)

Course Dessert, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 Days

1/4 cup avocado oil (or other neutral oil — see notes*)
1/4 cup plain unsweetened dairy-free milk (we used almond)
1/3 cup coconut sugar
1/3 cup maple syrup
1 tsp vanilla extract
1 cup grated zucchini, squeezed dry and lightly packed in measuring cup
1 ½ cups almond flour*
2/3 cup potato starch* (NOT potato flour)
1/4 cup brown rice flour*
2 Tbsp flaxseed meal (ground flax seeds)
2 ½ tsp baking powder
1/2 tsp baking soda
1 ½ tsp cinnamon
1/2 tsp sea salt

Preheat your oven to 350 degrees F (176 C) and line an 8×4-inch (or similar size) loaf pan with parchment paper. Set aside.
If you haven't already prepped your zucchini, do so now by grating and squeezing it dry. We like using a nut milk bag or clean dish towel to squeeze excess moisture from the zucchini. Set the prepped zucchini aside.
In a medium mixing bowl, combine the avocado oil, dairy-free milk, coconut sugar, maple syrup, and vanilla, and whisk well to combine. Next, add the zucchini to the mixture and stir, being sure to break up any clumps. Lastly, add all the dry ingredients: almond flour, potato starch, brown rice flour, flaxseed meal, baking powder, baking soda, cinnamon, and salt. Stir to fully combine.
Pour the batter into the prepared baking pan and bake on the center rack for 60-70 minutes, until the outside is slightly crackly and a rich golden color. A toothpick or knife should come out clean (or with very few crumbs). Remove from the oven and let rest in the pan for 15 minutes, then pull up on the parchment paper to transfer to a cooling rack. We recommend letting it cool completely before cutting or it will be too moist and may crumble. It's even better the next day!
Store leftovers covered at room temperature for up to 2-3 days. Slice and freeze for up to 1 month. Reheat in the microwave or toaster oven until tender and warmed through. It's especially delicious topped with vegan butter and a drizzle of maple syrup.

*If subbing melted coconut oil, make sure your dairy-free milk is at room temperature so it doesn't cause the coconut oil to solidify.
*If not gluten-free, you can try subbing ~1 cup all-purpose flour in place of the almond flour, potato starch, and brown rice flour (the lesser amount is because all-purpose flour is more absorbent than almond flour), but we haven't tested it this way and can't guarantee the result.
*Nutrition information is a rough estimate calculated with avocado oil and almond milk.

Serving: 1 slice Calories: 258 Carbohydrates: 30.2 g Protein: 4.3 g Fat: 14.6 g Saturated Fat: 1.3 g Polyunsaturated Fat: 3.1 g Monounsaturated Fat: 9.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 311 mg Potassium: 203 mg Fiber: 2.8 g Sugar: 13.8 g Vitamin A: 27 IU Vitamin C: 2.3 mg Calcium: 141 mg Iron: 0.9 mg

The post The Best Vegan Gluten-Free Zucchini Bread first appeared on Low Calorie Ideas.

The post The Best Vegan Gluten-Free Zucchini Bread appeared first on Low Calorie Ideas.

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Low Calorie Ideas.com Newsletter

Posted by Health , , Saturday, July 23, 2022 2:04 PM

Low Calorie Ideas.com Newsletter

Frito Corn Salad (Quick and Easy)

Posted: 21 Jul 2022 09:54 AM PDT

Frito Corn Salad is the perfect potluck dish, a delicous snack on the deck or a great summer meal!

This easy salad combines lots of fresh summer corn off the cob, crisp bell peppers, jalapenos, and of course crunchy Fritos all in a quick creamy dressing.

This is the perfect side dish or appetizer dip loaded with veggies and corn!

We Can't Get Enough of This Crunchy Corn Salad

If you've never had Frito Corn Salad before, you've been missing out my friends. It's pretty much the BEST ever way to enjoy Fritos (like they weren't amazing enough already)!

It's great to make ahead (add the Frito corn chips before serving).
Tons of flavor, lots of textures and colors and it tastes SO darn good!
This is a multipurpose dish! Serve as a side dish with tacos or fajitas, as an appetizer with chips for dipping, or as a main dish (with grilled shrimp if you'd like).
Perfect for BBQs, potlucks, or summer lunches.

Ingredients in Frito Salad

This Frito Corn Salad is most definitely the perfect side dish

Corn – Fresh off the cob, canned or frozen corn kernels work (fresh is best if you can). It's also a great way to use up leftover boiled or grilled corn on the cob.

Bell peppers – Green and red bell peppers add flavor, crunch and color.

Jalapeno (or not!) – I add canned jalapenos for a little kick. If you'd like to tame this recipe down a little, skip the jalapenos and add in some mild green chiles for flavor without the heat.

Fritos – Fritos are our favorite but any corn chips can be used.

Optional Additions

Use this recipe as a base and change it up with your own favorites:

Swap out plain Fritos for Chili Cheese Fritos (and skip the chili powder in the recipe).
Trade cheddar for a Mexican cheese blend, pepper jack, or Monterey jack.
Add in other veggies, black beans, or leftover shredded chicken.

Time Saving Tip

And that chopper you've been asking about in the video? You can find it here on Amazon (mine is the Vidalia Chop Wizard). I love it so much I wrote a whole post about my chopper!goes here

Try Different Dressings

Try this Frito corn salad recipe with ranch dressing and skip the mayo.
For a zestier option, try Catalina dressing (which is what I add to my famous Dorito Taco Salad). Sounds odd but it's good!
Add a tablespoon or so of taco seasoning and a spoonful of sour cream to the dressing.

Make Ahead and Leftovers

To make this recipe ahead of time, stir everything together except the Fritos. At serving time, give the Fritos bag a quick squish, sprinkle them on top, and stir for a great crunch.

To serve, use either the Frito scoop chips or tortilla chips (or celery) to scoop this up if you're serving it as a dip or just serve it with a fork as a side dish!

More Prized Potluck Salads

5 from 24 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Frito Corn Salad

Frito Corn Salad combines sweet corn, fresh bell peppers, spicy jalapenos and of course crunchy Fritos all in a creamy dressing. This is the perfect potluck side dish or appetizer dip!

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Combine all ingredients except Fritos in a large bowl and mix well.
Just before serving, stir in Fritos.
Season with salt & pepper to taste.

If making ahead, leave the Fritos on the side and add when ready to serve so they stay fresh and crunchy.

5 from 24 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Salad, Side Dish

Cuisine American

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