Zucchini Walnut Bread (V, GF)

This is one of my easy zucchini bread recipes! It's dense, soft, and loaded with healthy fats, nuts, and greens. This is easy on the stomach and great for breakfast, a snack, or even dessert. I was craving this bread after a great Corepower workout and much needed probiotic kefir shot from JuiceRX (pictured). If you live in Chicago - stop by their cute store in Old Town, it's small and local and serve up really fresh goodies.

Yields: 8-10 slices

Time: 30 minutes

Ingredients:

Wet Ingredients:

2 tbsp nut butter (I used Almond Butter)

2 tbsp coconut cil

2 flax eggs (2 tbsp flax meal + 4 tbsp water - mix & let sit for 5 min.) - can sub with 2 eggs

1/2 cup shredded zucchini (squeeze out all of the liquid)

Dry Ingredients:

1 1/2 cup almond flour

2 tbsp coconut sugar (or maple syrup, honey, agave - all of which would provide sweeter taste)

1/4 cup chopped raw walnuts

1 tsp cinnamon

1 tsp sea salt 

1 tsp baking powder

Directions:

1. Preheat oven to 350 degrees
2. Lightly spray or oil (I use coconut oil) a bread loaf pan (8x4)
3. Mix all wet ingredients in a large mixing bowl (or mix in a food processor or hand mixer)
4. Add the dry ingredients (except sea salt) and mix until well combined and batter forms (if it's too dry, add small increments of water or nut milk)
5. Pour batter into the bread loaf pan and sprinkle sea salt over the top
6. Bake 17-20 minutes or until fork / toothpick comes out clean and edges are brown. Note: If you use real eggs, bake for 25-30 minutes).
7. Let cool, then enjoy! I love spreading more nut butter over top :)
8. This will stay about 5 days at room temp, 7 days in the fridge, or longer in the freezer!