Vegan Zucchini Bread
- ½ c. Xylitol (or truvia, swerve, etc)
- ½ c. Sucanat
- 1½ c. Sprouted Spelt Flour (or other whole grain flour)
- ½ t. Pink Sea Salt
- 1 t. Baking Soda
- 1½ t. Cinnamon
- 2 t. Pure Vanilla Extract
- ½ c. Unsweetened Applesauce
- ¼ c. Ground Flaxseed mixed w/ 6 T. Water (let sit for 5 minutes to create flax "egg")
- 1 c. Shredded Zucchini, all liquid squeezed out (I use a nut milk/cheese cloth bag)
- ½ c. Pecan Halves
- Preheat oven to 325 degrees. Grease a 9x5 loaf pan with coconut oil or spray with non-stick cooking spray.
- In the bowl of an electric mixer, whisk together the xylitol, sucanat, flour, salt, baking soda and cinnamon.
- Beat in the vanilla, applesauce and flax "egg" on low speed. Add the zucchini and beat until evenly incorporated.
- Pour batter into prepared loaf pan and place pecan halves on top.
- Bake for 45-55 minutes (I did 43 but mine was still a little underdone in the very middle--recommend 50 minutes).
- Cool completely in loaf pan. Slice.
Recipe by DessertedPlanet.com at https://dessertedplanet.com/vegan-zucchini-bread/
3.5.3226