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

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.