This zucchini bread is super easy to make and nutrition-packed! It contains almonds, flaxseeds, coconut oil, and of course, zucchini! This no-sugar-added version may not as sweet as some other zucchini breads but it is still rich with flavor. Pair this bread with your favorite spread as a snack, or combine with soup for a hearty meal.
PALEO ZUCCHINI BREAD [VEGAN, GLUTEN-FREE]
2 cups almond meal or sunflower meal, for a tree nut-free version
1 cup pecan meal, or sunflower meal
1 teaspoon baking powder
1 1/2 teaspoons baking soda
2 teaspoons xanthan gum
1/2 teaspoon sea salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon stevia powder
2 flax eggs (1 tablespoon ground flaxseed, plus 3 tablespoons water per “egg”)
1 tablespoon vanilla
1/2 cup applesauce, unsweetened
3/4 cup zucchini, shredded
1/4 cup coconut oil, melted
In a small bowl, combine 2 tablespoons flaxseed meal with 6 tablespoons water and let sit, for the flaxseed “eggs.”
In a large mixing bowl, combine the dry ingredients and mix thoroughly.
Pour the flax “eggs” mixture into a small bowl and combine with the applesauce and vanilla. Stir into the dry ingredients and then add the coconut oil.
Lightly grease two mini loaf pans and spread the dough into each pan. It will rise much higher than the sides of the pan.