Vegan Zucchini Bread!

Today I bring you vegan zucchini bread! Yep, it's delicious and hard to stop consuming! 

This recipe is lower in fat, has protein and is fiber rich, does not contain ANY refined sugar, and is simply delicious! 

What You Will Need:

(1 loaf of bread or 10-12 muffins)

1 flax or chia egg (1 TBLSP ground flax or chia seed and 3 TBLSP water. Combine and refrigerate for 10 minutes before adding to the wet ingredients.)

1/4 cup pure maple syrup

3/4 cup blended dates (Soak the dates in water for at least an hour, save the water but drain the water out into a bowl or plastic container, using a food processor or blender, purée the dates into a paste, adding a TBLSP or two of the date water. **You can save the extra date paste in the fridge and use it later on!)

1/4 cup no sugar added applesauce 

1/4 cup coconut oil (or vegetable oil)

1 cup grated zucchini 

2 teaspoons vanilla extract

1 1/2 cups whole wheat flour 

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

Optional: 1/3 cup dairy free chocolate chips, chopped walnuts, or raisins.

1. Preheat oven to 350 degrees.

2. Grease a bread loaf pan.

3. Whisk together flax/chia egg, maple syrup, date purée, applesauce, coconut oil, zucchini, and vanilla extract.

4. Combine the flour, baking powder, baking soda, salt, and cinnamon together in a large bowl.

5. Pour the wet batter into the dry and mix with a wooden spoon until fully combined.

6. Pour the batter into the pan, and bake for 35 minutes, after 35 minutes, place foil lightly over the top of the loaf and bake for another 10-15 minutes, or until a toothpick comes out clean.

7. Let it cool for about an hour (IF you can wait that long) and serve!

**IF you are making muffins, preheat oven to 425 degrees, let the muffins cool for 5 minutes and then turn them down to 350 degrees and continue to bake for about 12-13 minutes.