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Brown Sugar Cinnamon Zucchini Loaf

Enjoy a warm slice of this Brown Sugar Cinnamon Zucchini Loaf. A great way to use leftover pulp from your Almond Cow . This makes for the perfect snack or quick dessert!
  • Prep time: 10 min
  • Cooking time: 50-55 min min
  • Servings: 8
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Instructions

Preheat oven to 350 degrees F. Spray a 9×5 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.

11 Responses

  1. I tried making this today, but I seemed to have an issue with cooking it. After a good 2 hours or so of baking, it was still raw in the middle. I have read and reread the recipe and I know I followed it exactly. The only thing I can think of is that I didn’t press any extra liquid out of the zucchini. Would that have helped?

    Reply

    1. Hi Tessa! We’re very sorry to know this. The zucchini does not need to be squeezed dry, but if the zucchini is extremely wet it would be best to drain some of the liquid from it. We would also recommend draining some of the liquid from your leftover almond pulp if you find there is a lot of excess liquid in the pulp. Thank you!

      Reply

    1. Hi Diana! We’ve not tried using pecan pulp in this recipe but it should work! We would recommend draining as much liquid from the pecan pulp, as pecan pulp can tend to be more wet than almond pulp. We would also recommend squeezing the liquid out of the zucchini just so there is not too much extra moisture/liquid between the zucchini and pecan pulp. Thank you!

      Reply

  3. I made this recipe last night and it came out pretty wet in the middle. It was definitely cooked because the loaf felt firm on the top when I pressed on it but it was just mushy in the middle. I did make some substitutions (used 2 eggs instead of flax eggs, used gluten-free flour and used allulose & swerve instead of sugar) but I don’t think those would have made a difference. I did also have some coconut in with my Almond pulp. would that have made a difference? I did drain it but I didn’t press it to release more of the water. I do also tend to go a little heavier on the nuts for my milks because I like it really creamy. What I would love to see in these recipes is a volume listed for the pulp. It would be great if it said “1 cup of almond pulp”, etc. That way we know exactly how much to use. Otherwise, the zucchini bread tasted great!

    Reply

    1. Hi Zenana, Thank you for reaching out and for the feedback. Having coconut in the pulp can make a difference in the recipe as it will hold on to more liquid. For the volume, when we refer to a batch, it will equal 1 cup. The filter basket should not be filled above the 1 cup line when making milk. We do truly appreciate the feedback and will work on making our recipes more clear, thank you!

      Reply

    2. This one is right up my alley! I do wonder if I could make muffins instead of a cake. Also, instead of zucchini, can I put in blueberries?
      Thank you

      Reply

  4. I saw several reviews about this recipe turning out too wet or taking forever to cook so I added 1 cup of old fashioned oats and it has been perfect every time! I do also use regular eggs instead of flax eggs and and I am a southerner so I use butter instead of oil, but my family LOVES this recipe! I have also used several different milk pulps with success. I basically use whatever pulp I happen to have in my fridge from whatever milk we are currently enjoying! We love our almond cow and my kids can’t get enough of this bread!!

    Reply

    1. Hi, this is great to know, thank you. Did you use 2 eggs and did you use an American cup of oats? (I’m in UK). Thanks so much!

      Reply

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Ingredients

1 ½ cups grated zucchini – drained, lightly packed ½ 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 tbsp flax meal mixed with 6 tbsp 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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