Zucchini Bread

Packed with nutrition from chickpea flour and almond flour. This bread is sweetened with natural ingredients like real maple syrup and coconut sugar.

This photo is my Grandmother’s Zucchini bread recipe that was the inspiration for the healthier version below. She was a phenomenal baker and zucchini bread is one of the many sweet treats that will always transport me back to childhood.

Recipe for Zucchini Bread

Ingredients:

• 1/2 cup milk, I used macadamia nut milk

• 3 eggs

• 1 cup real maple syrup

• 1 cup coconut sugar

• 1 cup coconut oil

• 2 cups shredded zucchini

• 1 cup all-purpose flour, you can sub this out for a GF flour

• 1 cup almond flour

• 1 cup chickpea flour

• 1 tsp salt, I use pink Himalayan salt

• 1 tsp baking soda

• 1/2 tsp baking powder

• 3 tsp cinnamon

• 1 cup chopped nuts, I used cashews and pistachios

Method:

• Preheat your oven to 350 degrees Fahrenheit.

• Spray two bread loaf pans with non-stick cooking spray. Place a wide strip of parchment paper in the pan and spray the top of the parchment paper as well. This will ensure easy removal of the bread from the pan.

• Set aside the shredded zucchini and chopped nuts these will be folded in at the end.

• Whisk all the wet ingredients together including the sugar.

• Whisk all the dry ingredients together in a separate bowl.

• Combine the dry ingredients into the wet ingredients and mix tougher.

• Fold in the shredded zucchini and nuts.

• Pour the mixture into the pans making sure to divide the batter evenly.

• Bake in the oven for about 35 minutes or until a toothpick poked into the bread comes out clean.

• Place the pans on a wire rack to cool for about 10-15 minutes before removing from the pan.

• Take a butter knife and run it around the edges of the bread that are not touching the parchment paper, this will ensure no sticking.

• Lift the parchment paper straight up to remove the bread and place directly on the wire racks to continue cooling.

Slice off a piece and enjoy!