Zucchini Breakfast Bread
Another way to add veggies to breakfast food. This is an alternative to regular bread. can be toasted with butter or eat with sliced banana.
- 2 cups zucchini grated
- 1 cup carrot grated
- 2 eggs
- 4 tbsp maple syrup
- 1 tbsp avocado oil
- 1 tsp vanilla extract
- 2 cups almond flour or almond meal
- 1/3 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp cinnamon
- 3 tbsp raisins
- 1 tbsp hemp seeds or sunflower seeds
1) Preheat your oven to 350
2) Grease a loaf pan with coconut oil
3) Remove the water from your zucchini one of 2 ways;
a. Place all the grated zucchini in a mesh bag such as a nut milk bag or with cheesecloth and squeeze as much water as possible out from the zucchini.
b. If you don’t have a nut milk bag or cheesecloth you can place the zucchini in a tea towel and squeeze as much as the water out as possible and then transfer to a new tea towel and let it dry out for a few more minutes.
4) In a medium size bowl combine all of your wet ingredients
5) In a separate, large bowl mix all of the dry ingredients together
6) Transfer the wet ingredients into the dry ingredients and combine until you have a smooth, even mixture. Do not over mix.
7) Bake for 50 minutes until a toothpick comes out dry.
8) Let cool for 20 minutes before slicing