I don’t know about you, but when It comes to Zucchini Bread I take things VERY seriously. Zucchini bread is one of those foods that is a win-win for both adult and child. Offering a sweet bread that kids and adults love while sneaking in some much appreciated green vegetables! Now even though it’s a winner, some of the more traditional recipes usually call for a good amount of gluten, dairy, sugar, etc. that usually put the zucchinis hard work down.
I was trying to figure out a way to make zucchini bread healthier without taking away all the good things it had to go for it. Things like a perfectly moist (don’t you just love that word?) and its sweet caramel taste!
Well, I have done it, folks, this Zucchini bread is Refines sugar-free, dairy free, gluten free, and can be made without oil if you substitute it for Applesauce! So here’s the recipe you and your taste buds have been missing out on!
• 1 &1/4th cup Almond Flour
• 1/3rd cup Coconut Flour
• 1 & 1/2 Cup Shredded Zucchini
• 6 Soaked Dates
• 3 Eggs
• 1/4th Coconut Oil
• 1 tsp Vanilla
• 1 & ½ tsp Baking Powder
• 1 & ½ tsp Cinnamon
• 1 tsp Maca root powder (optional, but gives the recipe more caramel flavors)
• Pinch of salt
Soak the dates in hot water for about 10-15 minutes and then drain
Put the Zucchini, Melted Coconut oil, Dates, Eggs, and Vanilla in a blender or food processor and blend until liquid.
Mix together the dry ingredients and then combine with the Liquid Mixture. Put in a bread tin or square pan and top with your favorite nuts or seeds. You can also mix things up and sprinkle cinnamon and coconut sugar or cacao nibs on top!
Bake in the oven at 350 F for 25 to 35 Minutes.
Let cool for about an hour and then enjoy!
Thanks for stopping by!
- Sonya Expert Zucchini Bread Baker.