ZUCCHINI BREAD – The sweet side of veggies

SERVINGS: 8 | PREP TIME: 15min | COOKING TIME: 60min | TOTAL: 75min

INGREDIENTS

• 200g oat or AP flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon all spice
• 120ml melted coconut oil
• 100g packed brown sugar
• 100g organic sugar
• 2 “vegan eggs” or eggs
• 60g unsweetened apple puree
• 2 teaspoons vanilla extract
• 170g shredded zucchini
• 1/2 cup chopped nuts or chocolate chips

DIRECTIONS

1. Preheat the oven to 350°F (177°C). Grease a 9×5 inch loaf pan.
2. Whisk the flour, baking powder, baking soda, salt, cinnamon, all spice and nutmeg together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the oil, brown sugar, granulated sugar, eggs, apple and vanilla together until combined. Mix in the zucchini.
3. Pour the wet ingredients into the dry ingredients.
   Gently stir or whisk until *just* combined; do not over mix. Fold in any optional add-ins like chocolate chips or nuts. Batter is slightly thick.
4. Spread the batter evenly into prepared loaf pan. Bake for 45-60 minutes. (I like to loosely cover the bread with aluminum foil halfway through to prevent heavy browning on top.)

NOTES

-Take some moist from the grated zucchini by pressing them in a tea towel if too wet.

-1 vegan egg +1 flax meal Tbsp + 2.5 Tbsp water (pre-mix and let sit for 5′ before use)

-Remember to let the bread cool before cutting.