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zucchini bread gone healthy

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I adjusted this recipe in many ways, shapes and forms! I decided that I didn’t have some of the ingredients and I would try to substitute them for what I did have in my pantry. It worked out well and became a healthy and moist zucchini and almond bread!

Adapted from here

Ingredients:

  • 2 cups all purpose flour
  •  1/2 cup whole wheat flour
  • 1/3 cup agave nectar
  • 1/2 cup golden flax seeds
  • 1/4 cup brown sugar
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 2 cup grated zucchini
  • 1/4 cup greek yogurt
  • 1/4 to 1/2 cup almond milk (depending upon stickiness of dough)
  • 2 Tbsp coconut oil
  • 1 egg plus 1 egg white
  • 1/4 cup toasted almonds

Directions:

  1. Mix together all dry ingredients including agave (flours, agave, baking soda/powder, flax seeds, b. sugar, nutmeg, cinnamon, salt).
  2. Brown almonds in coconut oil in saute pan, 3 minutes. Then chop in food processor.
  3. Add zucchini, yogurt, eggs and chopped almonds to dry mixture.
  4. Use almond milk to help create dough like consistency.
  5. Grease 9 x 5 loaf pan.
  6. Pour batter and bake for 1 hour at 350F.
  7. Slice and ENJOY!

 

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About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

One response »

  1. That looks delicious!! (And so pretty! 🙂 )

    Reply

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