ZUCCHINI BREAD

Prep Time:

30 Minutes

Cook Time:

1 Hour +

Yield:

1 Loaf

Level:

Intermediate

This classic recipe is now adapted to not only be gluten and dairy free, but with the option to create it nut-free!

Utilizing Olive Oil is a great and healthy alternative that lends to the moist texture and deliciously light flavor of this bread!

2 eggs
1/4 cup maple sugar & 1/4 cup coconut sugar (or 1/2 cup coconut sugar)
1/2 cup olive oil
2 teaspoons vanilla extract
1 teaspoon lemon extract
2 cups coarsely grated zucchini
1 cup cassava flour
1 teaspoon baking soda
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
Optional: 1/2 cup chopped walnuts or pecans.
- Hemp seeds are also a great alternative.
Coconut or Olive Oil (if going for nut-free) and additional Cassava Flour to grease and flour your pan.

Preheat the oven to 350⁰ F.
Grease and flour your bread loaf pan.
Whisk together eggs, sugar, maple syrup, olive oil, vanilla extract, and lemon extract.
Stir in zucchini.
In a separate bowl; combine flour, baking soda, cardamom, nutmeg, ginger, and salt.
Add to egg mixture and stir to fully incorporate.
Fold in walnuts, pecans, or hemp seeds.
Optional: Can add a couple of scoops of Collagen Powder to the mix now to increase protein content.
Pour batter into loaf pan
Bake for 1 hour. (Additional time may be needed - up to 30 minutes.) You'll know it's ready when to top is golden brown/crispy and a toothpick poke reveals a mostly clean toothpick.
Cool in the loaf pan for at least 15 minutes to allow everything to settle.
Transfer to a cooling rack or container to cool further.
Stores in an airtight container at room temperature for up to four days.