Description
This zucchini bread tastes so amazing, it can definitely cope with every banana bread recipe! It’s so moist, sweet and fluffy, even though there is no additional oil or refined sugars in the recipe. Enjoy and thank me later!
Ingredients
Scale
- 1 2/3 cup spelt flour (220 g)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/4 cup rolled oats (30 g)
- 1 cup grated zucchini, pressed
- 1/3 cup unsweetened applesauce (80 g)
- 2 tsp vanilla extract
- 1/2 cup oat or almond milk
- 1/2 cup maple syrup
- 1/3 cup (sugar-free) vegan chocolate chips ((optional))
Instructions
- Preheat the oven to 340 °F (170 °C).
- Combine the dry ingredients in a large bowl.
- In a separate bowl stir together the applesauce, vanilla, oat or almond milk and maple syrup. Add the mixture together with grated zucchini to the dry ingredients and combine. Don’t overstir, though!
- Carefully fold in the chocolate chips, if using.
- Transfer the batter into a silicone loaf mold or in a greased loaf pan and bake for 40-45 min until golden brown.
- Let cool completely before slicing. Keep in a sealed container at room temperature for up to 3 days or in the fridge for 6 to 7 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: breakfast, snack