Mini Zucchini Loaves

I have been wanting to start recreating my favorite baked goods with a healthy twist. After finding out my body is unable to break down soy and corn, I started to realize how many of the things I loved, especially ones I thought were “clean,” were actually not.⠀

I decided to try making my own zucchini bread that is grain-free, soy-free, dairy-free, corn-free and vegan! I can’t wait to hear what you think!⠀

Mini Zucchini Loaves (yield 6)

Ingredients

– 2 cups zucchini, shredded⠀
– 1 cup almond flour⠀
– 1/2 cup granulated sugar (I used monkfruit)⠀
– 2 flax eggs (2 tbsp ground flaxseed + 5 tbsp water)⠀
– 3/4 tsp baking soda⠀
– 3/4 tsp baking powder⠀
– 1/2 tsp xanthan gum⠀
– 1/2 tsp salt⠀
– 3/4 tsp cinnamon⠀
– 1 tsp vanilla extract⠀
– 1/3 cup coconut oil⠀

Directions

Pre-heat the oven to 350 degrees Fahrenheit. Spray baking pan with olive oil.⠀

In a bowl, mix together almond flour, cinnamon, baking powder, baking soda, xanthan and salt.⠀

In a separate bowl, mix together the sugar zucchini, vanilla extract, flax eggs, and oil.⠀

Add the dry ingredients into the bowl with the wet ingredients. Mix together.⠀

Once combined, portion batter evenly into each loaf container on the tray.⠀

Bake for 20-25 minutes.⠀

Enjoy! 😋

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