These Zucchini Bread Recipes are oil-free, refine sugar-free and gluten free! They are moist, delicious and a great way to sneak in more green veggies.
Chocolate Version
Ingredients:
1 cup grated zucchini (drained,squeeze out all moisture)
1/3 maple syrup
1/3 almond butter
1 1/2 cup almond flour
6 tbsp tapioca flour
2 tbsp unsweetened cocoa
1 tbsp baking powder
1 tsp vanilla
pinch of salt
*topping: 1/4 cup vegan chocolate chips (refined sugar free)
Cinnamon Crunch Version
Ingredients:
1 cup grated zucchini (drain all moisture)
1/3 maple syrup
1/3 almond butter
1 1/2 cup almond flour
1/2 cup tapioca flour
2 tsp cinnamon powder
1 tbsp baking powder
1 tsp vanilla
pinch of salt
Cinnamon Streusel Ingredients:
1/4 cup almond flour
1/4 cup oats (coarsely ground in the food processor)
1 1/2 tbsp maple syrup
1 tsp cinnamon powder
pinch of salt
Instructions:
Preheat oven to 350 F.
In a food processor add the zucchini, maple syrup, almond butter and salt until well combined. ( If you don't have a food processor use a high speed blender).
Add all the other ingredients to the food processor and scrape down the sides as needed.
In a small loaf pan/glass dish/silicone 8x5 line with parchment paper and bake for 40 mins.
Chocolate Version topping: add 1/4 cup vegan chocolate chips (refined sugar free) to the top before placing in the oven.
Cinnamon Version topping: add the crumble cinnamon streusel to the top before placing in the oven.
Original Recipe: feastingonfruit.com