This vegan zucchini bread is also paleo and gluten-free, made with almond flour and flaxseed meal. It's also naturally sweetened with banana and maple syrup. You can make it in a loaf pan for traditional slices or in a baking dish to cut up into bar-like squares, as pictured.
2tablespoonsBob’s Red Mill flaxseed meal
1cupoverly ripe mashed bananasabout 2 large
1/4cupmelted coconut oil
1 1/2teaspoonsvanilla extract
1 3/4cupsalmond meal
2cupsshredded zucchinifrom one medium zucchini
4ouncesdairy-free dark chocolateroughly chopped (or chips)
Preheat the oven to 350 degrees F. Grease a 9 x 5-inch loaf pan or 8 x 8 baking dish and line the bottom with parchment paper.
In a small mixing bowl, combine the ground flaxseed and water, then refrigerate for 15 minutes.
Meanwhile, in a large mixing bowl, beat the banana, maple syrup, coconut oil and vanilla until smooth. Add the almond meal, coconut flour, cinnamon, salt and baking soda. Whisk together until incorporated.
Place the zucchini in a dish towel and squeeze out as much moisture as possible. Transfer the dried zucchini to the mixing bowl with the other ingredients, and fold in the flax eggs and half the chocolate.
Transfer the batter to the prepared pan. Sprinkle the top with the remaining chocolate and bake until golden brown and a knife inserted into the center comes out clean, about 45 minutes.
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!