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Zucchini Squares

Makes One 9x9 Pan


  • ¼ C. melted allergy-friendly shortening
  • 1 C. shredded zucchini, measured with the liquid already pressed out
  • 1 flax egg (1 T. flaxmeal + 3 T. warm water)
  • 2 T. water or favorite dairy-free milk substitute
  • 1 t. vanilla extract
  • 1 ½ C. gluten free all-purpose flour
  • ½ C. quinoa flakes
  • ½ C. cooked white quinoa
  • 1 t. guar gum or ½ t. xanthan gum
  • 1 t. baking soda
  • ½ t. salt
  • ¼ t. ground cinnamon
  • ½ C. Enjoy Life Foods Mini Chips
  • Optional toppings: ¼ C. toasted pumpkin seeds, ¼ C. raw amaranth, ¼ C. Enjoy Life Foods Mini Chips


  1. Preheat oven to 350˚F. Line a 9×9 baking pan with parchment paper. Set aside.
  2. In a large bowl mix together the shortening, zucchini, flax egg, water, and vanilla. Mix until blended.
  3. In a separate bowl, whisk the remaining ingredients, except for the optional toppings, from the all-purpose flour through the Mini Chips.
  4. Pour flour mixture into the shortening mixture and stir until well combined, 1-2 minutes.
  5. Pour into the prepared baking pan and sprinkle with optional toppings.
  6. Bake for 15 minutes, rotate the dish and bake for an additional 15-20 minutes until a toothpick inserted into the center of the cake comes out clean.
  7. Cool in pan, cut into squares and enjoy!