Experimented with this recipe during the week and I really enjoyed it! It only lasted about 2 days before it was all gone 😦 The bread came out quite moist and spongy like but it was really nice, it was perfect on it’s own or else I tried it with some almond butter spread on top and that went down a treat as well 🙂 Nutritious and delicious so it’s a win win 😀

Ingredients

• 1 & 3/4 cup flour (I mixed it up between quinoa flour and buckwheat flour)
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 eggs
• 1 mashed banana
• 2 tsp vanilla extract
• 1 tsp honey/maple syrup
• 1 & 1/2 cup grated zucchini
• 6 tbsp unsweetened almond milk

Method

1. Preheat the oven to 180°C. Either grease or place parchment paper in an 8×4 loaf tin.
2. In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg.
3. Add in the eggs, mashed banana, vanilla extract, syrup, and grated zucchini and stir until all the ingredients are mixed well together.
4. Slowly add in the almond milk, stopping when the batter is quite thick. Scrape the batter into the prepared loaf tin and bake in the oven at for about 40 minutes, or until a toothpick/knife inserted in the center comes out clean. Let cool before cutting into slices.

Enjoy,

Tee. X