VEGAN ZUCCHINI BREAD

GLUTEN-FREE

INGREDIENTS

▢ 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

Grate Zucchinis

Trim the zucchini ends, grate with a hand grater, wrap the grated zucchini in a towel and squeeze out all the water.

1

Add Maple, Applesauce

In the bowl containing the grated zucchinis, stir in maple syrup, applesauce, coconut sugar, almond milk, and vanilla. Set aside.

2

Mix Flours

In another large mixing bowl, stir in almond flour, oat flour, arrowroot flour, baking powder, ginger, nutmeg, cinnamon, and salt.

3

Combine Flour & Zucchini

Stir the zucchini liquid batter into the flour bowl and fold in chopped nuts halfway.

4

Transfer

Transfer the zucchini batter into the prepared loaf pan. Smoothen the surface with a spatula.

5

Bake

Bake in an oven preheated to 350°F (180°C) for 70-80 minutes on fan-forced oven, center rack.

6

Decorate

Add Lemon Glazing to decorate the bread once it has cooled down for 10 minutes in the pan.

7

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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