Using zucchini is a classic way to keep a sweet loaf moist but still relatively healthy.
Ingredients:
- 1¾ cup white whole wheat flour or 1¼ cup almond meal plus 6 tablespoons coconut flour
- ½ cup plus 2 tablespoons erythritol or cane sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 3 eggs or 1 ½ tablespoons of ener-g egg replacer stirred with 6 tablespoons of water until thick
- ½ cup unsweetened applesauce or mashed banana
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1½ cups grated zucchini
- 6 tablespoons unsweetened almond milk for whole wheat version or 4 tablespoons unsweetened almond milk for almond meal/coconut flour version
Instructions:
- Preheat oven to 350°F. Generously grease or nonstick spray an 8×4 loaf pan and set aside.
- In a large bowl, stir together the flour, sugar or erythritol, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Add in the eggs or egg replacer, applesauce or mashed banana, vanilla extract, molasses, and grated zucchini and stir until all the ingredients are just incorporated.
- Slowly add in the almond milk, stopping when the batter is reasonably thick and completely uniform.
- Scrape the batter into the prepared loaf pan and bake in the oven at 350°F for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before cutting into slices. Devour.
Using zucchini is a classic way to keep a sweet loaf moist but still relatively healthy.Ingredients:1¾ cup white whole wheat flour or 1¼ cup almond meal plus 6 tablespoons coconut flour½ cup plus 2 tablespoons erythritol or cane sugar1 teaspoon baking powder½ teaspoon baking soda½ teaspoon salt2 teaspoons ground cinnamon½ teaspoon ground nutmeg3 eggs or