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Savory Zucchini Bread with Olives

I'm a pretty terrible baker. No seriously it's true. I know its true because baking is a science and I'm no scientist. For real though, I am no good at cooking from recipes. I'm really good at writing them, I just suck at following them. So because I don't understand the science behind baking and I'm rogue when it comes to following instructions, my baking projects usually turn to shit.

This one wasn't too bad though. I actually love how it turned out. This bread is a whole ass meal so don't be thinking you'll just have some on the side. It's super filling, ok.

It's also gluten free because Vegan MoFo decreed it so.  I don't have a problem with the gluten free part of the prompt (just the baking part). I'm not gluten intolerant but I do eat gluten free most of the time - I'd say 90% of the time. I admit that my love for beer gets in the way of making that 100% of the time - but eh, what are ya gonna do?

Have a slice of this bread in the morning for breakfast with a cup of black coffee.


Savory Zucchini Bread with Olives

2 medium zucchinis, grated
1 tsp salt
1 1/2 c brown rice flour
1/2 c cornstarch
1/2 c potato starch
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
1/2 c silken tofu
1/3 c olive oil
1/2 c plant milk
3 green onions, minced
1/2 c pitted kalamata olives, halved

  1. Preheat to 350 and get your loaf pan ready to go. 
  2. Sprinkle the zucchini with 1 tsp of salt and let drain in a colander.
  3. Mix together all your dry ingredients.
  4. Whisk together the silken tofu, oil, and milk. 
  5. Squeeze all the liquid from the zucchini and add it to the wet ingredients.
  6. Combine your wet and dry ingredients and then fold in the olives and green onions. 
  7. Pour into your loaf pan and bake for 1 hour and 10 minutes.

Other similar dishes you might like:

Up next, I'm making dessert without any sugar. Oh yes it can be done. 

ICYMI, yesterday I shared my go-to tip for making a creamy dish when you forgot to soak some cashews, or you're cooking for someone with a nut allergy. Check it out by clicking HERE!

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can # vegan4one, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,



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