Healthy Zucchini Bread

🧂 Ingredients

• 2 Tablespoons ground flax meal
• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups shredded zucchini

  room temperature
• 1/2 cup unsweetened applesauce

  room temperature
• 1/2 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1/4 cup melted coconut oil
• 5 medjool dates

  pitted
• 1/2 cup roasted cashews or other nut

  optional

Instructions

• 1 Preheat oven to 350° F.
• 2 Mix 2 tablespoons of ground flax meal with 5-6 tablespoons of water and set
  aside.
• 3 In a large bowl, mix together 1 cup whole wheat flour, 1 cup white flour, 1 ½
  tsp. baking soda, ½ tsp. baking powder, ½ tsp. salt, 1 ½ tsp. ground cinnamon
  and ¼ tsp. fresh ground nutmeg.
• 4 Using a food processor or grater, shred 1 ½ cups of zucchini.
• 5 In a medium bowl, whisk together the shredded zucchini, ½ cup unsweetened
  applesauce, ½ cup dark brown sugar, ¼ cup granulated sugar, 1 tsp. pure vanilla
  extract, your thickened flax eggs and ¼ cup melted coconut oil.
• 6 Pour your wet ingredients into the dry bowl and stir until just combined.
• 7 Chop up 5 medjool dates and 1/2 cup of roasted cashews. Fold them into your
  batter and spread the batter into a greased standard size loaf pan.
• 8 Bake at 350 degrees for approximately 50 minutes or until a toothpick comes
  clean.
• 9 Remove the bread from the pan immediately and allow it to cool before slicing.

Nutrition Info