Clean Zucchini Loaf
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 eggs, beaten (at room temperature)2/3 plus 1/4 cup agave sweetener (organic)2 teaspoons vanilla extract2 1/2 cups grated zucchini1 cup grated carrots2/3 cup coconut oil or (coconut butter) - Must in liquid state.2 teaspoons baking soda3/4 cup stone ground whole wheat flour3/4 cup amaranth flour3/4 cup kamut flour3/4 cup spelt flour2 teaspoons cinnamon1 teaspoon nutmeg1 cup dried cranberries1/2 cup almond meal (or 1 cup chopped pecans)
Prep time includes shredding of zucchini and carrots.
Preheat oven to 325°F. Mix together the agave nectar, eggs, and vanilla in a large bowl. Mix in the zucchini, carrots, and coconut oil. (If any of the above ingredients are not at room temperature, the coconut oil may become solid again. If this happens - let sit for a little while). Add baking soda, cinnamon, and nutmeg. Mix well. Add flour one cup at a time. Fold in almond meal (or nuts) and cranberries.
Place batter into baking loaf pans sprayed with non-stick cooking spray. Bake for 40 minutes to 1 hour depending on oven and baking pans. Bread is done once toothpick comes out clean from center.
Cool in pans for 10 minutes and finish cooling on baking rack.
Makes two loaves.
Number of Servings: 30
Recipe submitted by SparkPeople user SADAZERO.
Preheat oven to 325°F. Mix together the agave nectar, eggs, and vanilla in a large bowl. Mix in the zucchini, carrots, and coconut oil. (If any of the above ingredients are not at room temperature, the coconut oil may become solid again. If this happens - let sit for a little while). Add baking soda, cinnamon, and nutmeg. Mix well. Add flour one cup at a time. Fold in almond meal (or nuts) and cranberries.
Place batter into baking loaf pans sprayed with non-stick cooking spray. Bake for 40 minutes to 1 hour depending on oven and baking pans. Bread is done once toothpick comes out clean from center.
Cool in pans for 10 minutes and finish cooling on baking rack.
Makes two loaves.
Number of Servings: 30
Recipe submitted by SparkPeople user SADAZERO.
Nutritional Info Amount Per Serving
- Calories: 146.6
- Total Fat: 5.3 g
- Cholesterol: 12.5 mg
- Sodium: 93.4 mg
- Total Carbs: 21.7 g
- Dietary Fiber: 3.3 g
- Protein: 3.4 g
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