VEGAN ZUCCHINI BREAD
▢ 1 cup Grated Zucchini ▢ 1/3 cup Maple Syrup ▢ 3/4 cup Applesauce ▢ 1/3 cup Coconut Sugar ▢ 3/4 cup Unsweetened Almond Milk ▢ 2 teaspoons Vanilla Extract ▢ 2 1/4 cup Oat Flour ▢ 1 1/2 cup Almond Flour ▢ 1/4 cup Arrowroot Flour ▢ 3 teaspoons Baking Powder ▢ 1/4 teaspoon Salt ▢ 1 teaspoon Ground Cinnamon ▢ 1/4 teaspoon Ginger ▢ 1/4 teaspoon Nutmeg ▢ 1/2 cup Walnuts ▢ 1/2 cup Pecan Nuts
Trim the zucchini ends, grate with a hand grater, wrap the grated zucchini in a towel and squeeze out all the water.
Add Maple, Applesauce
In the bowl containing the grated zucchinis, stir in maple syrup, applesauce, coconut sugar, almond milk, and vanilla. Set aside.
In another large mixing bowl, stir in almond flour, oat flour, arrowroot flour, baking powder, ginger, nutmeg, cinnamon, and salt.
Combine Flour & Zucchini
Stir the zucchini liquid batter into the flour bowl and fold in chopped nuts halfway.
Transfer the zucchini batter into the prepared loaf pan. Smoothen the surface with a spatula.
Bake in an oven preheated to 350°F (180°C) for 70-80 minutes on fan-forced oven, center rack.
Add Lemon Glazing to decorate the bread once it has cooled down for 10 minutes in the pan.
Prep Time: 15 minutes Cooking Time: 70 minutes Makes: 12 Slices Calories: 292 kcal per Slice
VEGAN GLUTEN-FREE ZUCCHINI CAKE
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