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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)
⅓ 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
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!
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)
⅓ 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
Directions
Step 1
Preheat oven to 350 degrees F. Spray a 9x5 inch loaf pan with cooking spray.
Step 2
Place 2 tablespoons flax meal in a small bowl with 6 tablespoons water, let sit for 5 minutes until gelled.
Step 3
In a large bowl, add grated zucchini, sugar, brown sugar, almond pulp, avocado oil, flax egg mixture, and vanilla. Whisk until well combined.
Step 4
Add the flour, baking powder, baking soda, salt, and cinnamon. Stir just until no dry flour remains, trying not to over mix.
Step 5
Pour the batter into the prepared loaf pan. Bake for 50 to 55 minutes.
Step 6
Cool in the pan for 10 minutes. Remove from the pan and transfer to a wire cooling rack to cool completely before slicing.
Step 7
Store covered in the refrigerator.