Zucchini bread أضيفت بواسطة Yasmine Mansouri, الحلويات, نشر في ١٢/١٤/١٩

  • عدد الأشخاص ٥ أشخاص
    • 2 batches flax egg (2 Tbsp (14 g) flaxseed meal + 5 Tbsp (75 ml) water as original recipe is written)
    • 1/4 cup applesauce
    • 1/4 cup maple syrup
    • 1/3 cup coconut sugar
    • 1 1/2 tsp baking soda
    • 1 tsp baking powder
    • 1/4 tsp sea salt
    • 1/2 cup unsweetened cocoa powder
    • 1/4 cup melted coconut oil (or sub another neutral oil)
    • 1/4 cup unsweetened almond milk
    • 1 cup grated zucchini (squeezed dry and lightly packed in measuring cup)
    • 3/4 cup gluten-free flour blend
    • 1/3 cup gluten-free oat flour (finely ground rolled oats)
    • 1/3 cup almond flour (or almond meal, though I haven't tested it this way)
    • 1/3 cup dairy-free semisweet chocolate chips (plus more for topping // I like Enjoy Life brand)
  • وقت التحضير ١٥ دقيقة
  • وقت الطبخ ٦٠ دقيقة
  • مستوى الصعوبة سهلة

لتبدأي الآن

١
Preheat oven to 375 degrees F (190 C) and line a standard 9x5-inch loaf pan with parchment paper (as original recipe is written // use fewer or more pans if altering batch size).
٢
In a large mixing bowl, prepare flax eggs and let rest for 5 minutes. Then add applesauce, maple syrup, coconut sugar, baking soda, baking powder, sea salt, and cocoa powder, and whisk again.
٣
Next add the melted coconut oil and almond milk and whisk to combine. Add grated zucchini (that's been squeezed of excess moisture) and stir to combine.
٤
Add gluten-free flour, oat flour, and almond flour and whisk until just combined. If the batter appears too thick, add a touch more almond milk. But it should be thick and scoopable.
٥
Lastly, stir in chocolate chips. Then transfer batter to the loaf pan and top with a few more chocolate chips (optional).
٦
Bake 45 minutes - 1 hour or until a toothpick comes out clean and the edges feel semi-firm to the touch.
٧
Let cool for 5 minutes in the pan. Then carefully lift onto a cooling rack using the parchment paper. Texture is best when cooled completely. Will keep covered at room temperature for 3-4 days or in the freezer up to 1 month.

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