Zucchini Bread

One of the first recipes I remember making together with my grandma is zucchini bread. Her zucchini bread was always a hit, but it has been difficult to recreate this recipe using only MS-friendly ingredients. However, after lots of trial and error, I have been able to come up with something that my family and friends are crazy about. Like all my recipes, this one only uses wholesome ingredients. There are no empty calories in this zucchini bread. It comes out moist and fluffy and I am pretty sure it would have made my grandmother proud.

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Zucchini Bread Recipe
gluten-free option, vegan, plant-based, refined sugar-free

Ingredients:

• 2 flax eggs (2 Tbsp freshly ground flax seeds and 5 Tbsp water)
• 1 cup pure maple syrup or raw honey
• 1/2 cup extra virgin olive oil or unsweetened applesauce
• 1/2 cup plant-based milk
• 2 cups whole wheat flour (gluten-free substitute: 1 cup brown rice flour plus 1 cup almond flour)
• 1 Tbsp tapioca starch
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 tsp pure vanilla extract
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 1 grated zucchini (squeeze out excess water)

Instructions:

1. Preheat oven to 325°F.
2. Prepare the flax egg by grinding 2 Tbsp of whole flax seeds in either a food processor, blender, or I actually prefer a coffee bean grinder. Add the water to the ground flax seeds and let sit.
3. To a large bowl mix together the maple syrup (or honey), olive oil, plant-based milk, and flax egg either by hand or an electric mixer.
4. Add the rest of the ingredients, except the zucchini, and combine by hand or with an electric mixer.
5. Squeeze out the excess moisture from the grated zucchini and fold into the mixture.
6. Pour into a parchment paper-lined bread pan and bake for 55-60 minutes or until an inserted knife comes out clean.
7. Let cool and then slice.