Flourless Zucchini Bread



It has been a couple of weeks since I reached my final weight loss goal and I'm all for the healthy lifestyle change that has taken place in my life. Don't get me wrong. I still indulge, I had two Red Lobster biscuits while I was on vacation and I remember the days that I didn't have portion control. I'm such a sucker for carbs, bread, rice etc. I still say a sucker because I have not cut out everything 100%. As you guys know, I'm always on the hunt to try new recipes and add my own little twist to them. I'm still out of maple syrup which would 100% make this recipe a vegan recipe. I did use the flax seed eggs with this recipe and I actually love how this recipe turned out. I'm still going strong with my homemade oats flour. It's so convenient and my baked goods smell like fall. This recipe is healthy is doesn't require a whole container of sugar. Which in the long run, is saving you a ton of money. As you guys know, I only share with you guys recipes that I love and will make again. I'm always looking for recipes that I can grab and go and this recipe fit the bill. Once the bread was cooled. I sliced it and put it in Ziploc bags. I then stored them in the refrigerator to grab and go for breakfast or a snack.


Recipe

Ingredients 


  • ¾ cup roughly chopped raw walnuts 
  • ⅓ cup melted coconut oil 
  • ½ cup honey or maple syrup (to make this recipe vegan)
  • 2 table spoons of flaxseed and six tablespoons of water  (in place of eggs)
  • 1/2 cup water
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon (optional to sprinkle more on the top)
  • 2 teaspoons vanilla extract
  • ½ teaspoon Himalayan salt 
  • ¼ teaspoon ground nutmeg
  • 1 ½ cups grated zucchini squeeze out the excess moisture over the sink before stirring it into the batter)
  • 1 ¾ cups homemade oats flour (you can use wheat flour) 

Directions


  1. Preheat your oven to 325
  2. mix your flaxseed and water together in a small bowl and set aside
  3. In a separate bowl combine all of the wet ingredients (except for the vanilla) 
  4. Add the vanilla extract once all of the wet ingredients are combined
  5. Add baking soda and oats flour. 
  6. Add walnuts Do not over mix
  7. Bake for 40 to 60 minutes

This bread is good for 5-7 days in the refrigerator 



Have you tried Zucchini bread before? 

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