Gluten Free, Low Sugar

VeganDifficulty: Easy

Prep time: 20 minutes

Cooking time: 50 minutes

Total time: 1 hour 10 minutes

Ingredients:

Dry:

• 2 cups almond flour
• 1 cup 1:1 gluten-free baking flour or oat flour (sub all-purpose if not gluten-free)
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt

Wet:

• 2 flax eggs (or 2 regular eggs if not vegan)
  To make 2 flax eggs, combine 2 tbsp flaxseed meal + 5 tbsp water
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/3 cup orange juice (1.5 small oranges)
• 2 tbsp orange zest (1 small orange)
• 1 tsp vanilla extract

Other:

• 1 packed cup shredded zucchini, after squeezing out excess water (approx. 2 small zucchinis)

Icing (Optional):

• 1 cup powdered sugar
• 2 tbsp orange juice
• 1 tbsp orange zest

Directions:

1. Preheat oven to 350F.
2. Start by making the flax eggs, if using. Combine the flaxseed meal and water together in a small bowl and set aside for 10 minutes to allow to congeal before using. Note that if regular eggs are being used, skip this step.
3. Meanwhile, grate zucchini onto a large piece of paper towel and wring out all the excess water. You should have one full packed cup of zucchini after the water has been removed. Set aside.
4. Add all dry ingredients to a sifter and sift into a medium-sized bowl. Mix to combine.
5. In a separate large bowl, mix together all the wet ingredients. Add dry ingredients to the wet and stir all together (don’t overmix)!
6. Fold in shredded zucchini.
7. Pour into loaf pan lined with parchment paper. Bake for 50 – 60 minutes, or until toothpick comes out clean.
8. Let cool completely before icing.
9. To make icing (if using): mix together the powdered sugar and orange juice in a small bowl, then mix in the zest and the pour over cooled loaf.