Flax Seed Zucchini Bread

Zucchini bread became popular in the United States during the 1960s when home gardeners were looking for creative ways to use up their surplus zucchini.

This is vegan and gluten free recipe. Dish can be prepared in 75 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Flax Seed Zucchini Bread

Cooking Method: Baking Cuisine: American Courses: Bread, Breakfast, Vegan, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 50 min Rest Time 10 min Total Time 1 hr 15 mins

Servings: 8 Calories: 1600

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Flax seeds
• 1.5 cup Zucchini
• 1 cup Almond flour
• 0.5 cup Coconut flour
• 1 teaspoon Baking powder
• 1 teaspoon Cinnamon
• 0.5 teaspoon Nutmeg
• 0.5 teaspoon Salt
• 0.5 cup Maple syrup
• 0.25 cup Coconut oil
• 1 teaspoon Vanilla extract
• 0.5 cup Walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the flax seeds, almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the grated zucchini, maple syrup, coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the chopped walnuts.
6. Pour the batter into the greased loaf pan and smooth the top.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let it cool in the pan for 10 minutes.
9. Transfer the bread to a wire rack and let it cool completely before slicing.
10. Serve and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 200kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 20g7%

Sugars 5g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.