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Zucchini Bread

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Serves 1 loaf + 6 muffins | Prep Time 20 | Cook Time 45

Why I Love This Recipe

A great way to use up a lot of zucchini: you can easily double the batch and freeze the finished product! You can also use the same recipe to make zucchini muffins (the cooking time will then be about 20-25 min).

Ingredients You'll Need

2 ¼ cups flour
3 tsp baking powder
¾ tsp salt
2 ¼ tsp ground cinnamon
1 ½ egg replacer (3 Tbsp cornstarch mixed with 3 Tbsp water)
¾ cup sweetener (e.g. sugar, maple syrup, agave nectar,…)
½ cup oil
1 ½ tsp vinegar (apple cider or white vinegar)
1 ½ tsp pure vanilla extract
2 ¼ cup zucchini, steamed and grated (you can forgo the steaming if you want)
¾ cup walnuts
¾ cup dried fruits and/or chopped dark chocolate (optional)


Preheat oven @ 350 degrees.

Oil a 9×4 inch loaf pan as well as a 6-cup muffin tin OR oil a mini loaf pan. Line with parchment paper if you want (optional).

In a large bowl sift together flour, baking powder, salt and cinnamon.

Add and mix in egg replacer, sweetener, oil, vinegar, and vanilla.

Add in zucchini, walnuts and dried fruits and/or chocolate until just mixed (don't over mix).

If too dry, add up to ¼ cup of water to the mixture.

Pour mixture into lightly oiled loaf pans.

Bake for 45-50 minutes (test with knife for doneness…it should be firm enough but not too much). You can take out the muffins after 20-25 minutes.

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