Zucchini Bread
Zucchini Bread
This wholesome zucchini bread makes a perfect quick and nutritious breakfast with hummus or avocado, or an afternoon treat topped with almond butter or ricotta with a drizzle of honey.
Servings
8
Prep time
Cook time
Recipe
Ingredients
- ½ cup tapioca or arrowroot flour
- Sesame seeds
- ¼ cup coconut flour
- 1½ cups almond flour
- ¾ tsp baking soda
- ½ tsp sea salt
- 1/3 cup coconut oil
- 1 tbsp raw honey or maple syrup
- 1 tbsp raw honey or maple syrup
- 3 large organic eggs
- 1½ cups grated zucchini
- Hemp seeds
- Pepitas
Method
- Preheat oven to 180°C. Line a loaf tin with baking paper.
- In a mixing bowl, add dry ingredients and stir to combine.
- In a separate bowl, add eggs, coconut oil, maple syrup and apple-cider vinegar and whisk to combine.
- Using a paper towel, squeeze excess moisture from zucchini.
- Add zucchini to the wet ingredients and stir to combine.
- Pour wet ingredients into the dry and stir until well combined. Pour the batter into the loaf tin.
- Bake for 50-60 mins and serve.
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