▢ 1 cup Grated Zucchini ▢ ⅓ cup Maple Syrup ▢ ¾ cup Applesauce ▢ ⅓ cup Coconut sugar ▢ ¾ cup Almond Milk ▢ 2 tsp Vanilla Extract ▢ 2 ¼ cup Oat Flour ▢ 1 ½ cup Almond Flour ▢ ¼ cup Arrowroot Flour ▢ 3 tsp Baking Powder ▢ ¼ tsp Salt ▢ 1 tsp Ground Cinnamon ▢ ¼ tsp Ginger ▢ ¼ tsp Nutmeg
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