By Coach Kat, August 19, 2020, copyright Bronwyn Katdaré 2020
From my kitchen to yours - The zucchini harvest is still going strong in Pennsylvania. If you love a cake-y bread, this recipe is for you! (Photo: One loaf is chocolate, one is regular).
INGREDIENTS:
2 c almond flour
1 tsp baking soda
2 tsp cinnamon
1/4 tsp nutmeg
egg replacer equivalent to 2 eggs
1 banana, mashed
1/3 c almond butter
1/4 c pure maple syrup
1 tsp vanilla
1 c grated zucchini, squeezed dry to take out extra water. Skin can be left on.
Optional: up to 2 tbsp pure cacao powder or 1 c vegan chocolate chips)
DIRECTIONS:
Preheat oven to 350 F and prepare loaf pan with spray or coconut oil.
In a small bowl, mix together almond flour, baking soda, cinnamon, and nutmeg.
Prepare the egg replacer according to package directions.
Mix egg replacer with mashed banana.
To banana mixture, add almond butter, maple syrup, and vanilla.
Add dry ingredients to the wet until combined.
Fold in zucchini and cacao powder or chocolate chips if using.
Pour into loaf pan and bake 40-45 minutes, covering halfway through to avoid browning.
Test with toothpick to see if it comes out clean.
Cool and enjoy!