Questions you may be asking yourself: Is it soft and moist? Are there seriously no refined sugars? Will my whole family enjoy this?
The feedback loop: (I cook whole foods privately for a family) The two 9-year old twins who are tough critics scarfed it down. I brought it to my dad, who used to own his own cookie business, he told me to hide it from him. My brother who is definitely not a “health foodie” and would never touch it if he knew it was GF, went into the pantry for his middle of the night munchies and found my stash. By morning, there was nothing left of the poor loaf 🙂
Servings: 1 large loaf + 2 mini loafs
Ingredients:
3 c. of shredded zucchini
1 c. of unsweetened applesauce
1/2 c. of coconut oil, softened or melted
3 eggs
3 tsp. of vanilla extract
1/2 c. coconut palm sugar
1/4 c. pure organic maple syrup
1 1/2 c. of almond flour
1 1/2 c. brown rice flower
2 tbsp. ground flaxseed
1 tbsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1 c. chopped walnuts (optional)
Preheat the oven to 350 degrees. Spray your loaf pans with non-stick cooking spray. Set aside. In a stand mixer with the paddle attachment blend zucchini, applesauce, oil, eggs, vanilla, coconut palm sugar, and maple syrup. In a separate bowl whisk together remaining dry ingredients, except nuts. Add dry ingredients to wet ingredients, mixing on low until well blended. Last, stir in chopped nuts. Pour 3/4 of batter in large loaf pan and divide remaining batter between two mini loaf pans. Bake for 45-55 minutes or until a toothpick inserted comes out clean. Cool on rack 5 minutes before removing from pan.
*Recipe adapted from tiredandtasty.com