Who can resist a slice of freshly-baked bread with a smear of creamy butter? No one! We’ve found a recipe that will offer you that indulgent toasty experience without the guilt of those dreaded carbs. This zucchini-packed loaf is a marvelous health-conscious alternative to normal bread. This recipe is brimming with superfood goodness from the chia seed, flax seed, almonds and coconut oil!
1¼ cup whole wheat flour
¾ cup finely ground almond flour
1/3 cup ground flaxseed powder
1/3 cup hemp seeds
1 tablespoon chia seeds
½ teaspoon sea salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
¼ cup coconut oil, melted
½ cup maple syrup
½ cup Almond milk
1¼ cup finely shredded zucchini
¾ cup fresh dates, chopped
1. Preheat the oven to 350° F. Lightly spray a 1.5-quart loaf pan with cooking spray and line with parchment paper.
2.In another bowl, combine the whole wheat flour, almond flour, flaxseed powder, hemp seeds, chia seeds, salt, baking powder, baking soda, and cinnamon and stir until well combined.
3. In another large bowl, whisk together the melted coconut oil, maple syrup, and Almond milk. Add the dry ingredients to the wet, and stir until just incorporated – be careful not to over-mix.
4.Gently fold in the zucchini and dates. Transfer the batter to the prepared loaf pan. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
5. Serve with honey, nut butter, cheese, preserves or a dollop of butter. Store at room temperature for up to 4 days.