Zucchini Bread
- Total time
- 70 min
- Serves
- 6
- Cuisine
- American
Ingredients
- 1.5 tbsp ground flax seeds + 4 tbsp water (10g)
- 1/3 cup + 1 tbsp coconut sugar (72g)
- 1/4 cup apple sauce (62g)*
- 1/4 cup peanut butter (62)
- 1/2 tbsp apple cider vinegar (8g)
- 2 tsp vanilla (10g)
- 1 large zucchini (230g, 170g after squeezing out excess liquid)
- 1 3/4 cup all purpose gluten free flour (190g)
- 1 tsp baking soda
- 2 tsp baking powder
- 1.5 tsp cinnamon, optional
Steps
- 1
Preheat oven to 350F. Grease or line a 8×4 inch loaf pan with parchment paper.
- 2
In a bowl, mix the flax seed and water together and let it sit for 10 minutes until thick.
- 3
In the meantime, grate the zucchini and then gently squeeze out excess liquid. It should weight around 230g before squeezing out the liquid and then 170g after.
- 4
Into a large bowl, add in the coconut sugar, apple sauce, peanut butter, apple cider vinegar, and vanilla. Stir well to combine. Then mix in the flax egg and zucchini.
- 5
Sift in the flour, baking powder,baking soda and cinnamon if using. Mix the batter using a folding motion until everything is well combined.
- 6
Pour the batter into the lined loaf pan and place into the oven for 50-55 minutes. At the 30 minute mark, rotate the loaf pan and cover with tin foil. Place it back into the oven until fully cooked through. Test with a toothpick by inserting it in the middle of the loaf and making sure it comes out clean.
- 7
Allow it to cool in the loaf pan for 10 minutes. Carefully remove from the pan and allow it to fully cool before slicing through.
Source: okonomikitchen.com·Own this recipe or photo? Request removal