Brown Sugar Cinnamon Zucchini Loaf
Instructions
- Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
- Place 2 tablespoons flax meal in a small bowl with 6 tablespoons water, let sit for 5 minutes until gelled.
- In a large bowl, add grated zucchini, sugar, brown sugar, almond pulp, avocado oil, flax egg mixture, and vanilla. Whisk until well combined.
- Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
- Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes.
- Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
- Store covered in the refrigerator.
Ingredients
1 ½ cups grated zucchini - drained, lightly packed½ cup organic granulated sugar
½ cup packed organic light brown sugar
1 batch almond pulp (let drain for a few minutes before using) (from almond milk)
1/3 cup avocado oil
2 flax eggs (2 tablespoons flax meal mixed with 6 tablespoons water)
1 tsp vanilla extract
1 cup organic all purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
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