Zucchini Bread

Here's a delicious way to add extra vegetables to your toddler's diet. This was a big hit for the adults in the house too. Zucchini bread can be served as a snack or as a side dish--- I indexed it as a side since I already have a lot of desserts on the blog!

I swapped the agave for maple syrup and used coconut instead of olive oil but otherwise followed the original recipe from Fit and Fab Life.

Ingredients

• 3 zucchinis, shredded. (Make sure they are well drained/dry as possible)
• 2 tablespoons of ground flax seed mixed with 5 tablespoons of water in a separate small bowl (this is your “eggs”)
• 1 1/2 cups of Gluten free flour
• 1/2 cup Olive oil
• 1/2 teaspoon salt
• 1/2 cup maple syrup (It's sweet. You can get away with less if you want)
• 2 teaspoons of pure vanilla extract
• 2 teaspoons cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda

(Optional ingredients include: Raisins, Walnuts, Chocolate chips…get creative!!)

Instructions

1. Pre-heat oven to 350F
2. In very small bowl, mix flax sees and water in bowl and set aside so it gets thicker and kind of “goopy”
3. Next, in large bowl, mix olive oil, vanilla, cinnamon, agave, “egg” mixture, salt and shredded zucchini into bowl. Mix well.
4. Then add flour, baking soda and baking powder into same bowl and mix until all ingredients are wet.
5. Coat baking pan with olive oil (i used a mini loaf pan), and pour mixture in and bake for about 20-30 min depending on how big the pan is. Bake till a toothpick or knife comes out clean without mixture on it.

Note: My toothpick came out dry after about 25 minutes. Shortly after the pan was taken out of the oven, the loaves drooped. When I cut into it, it seemed uncooked. I put it back in the oven for another 8-10 minutes and all was fine. Maybe it was the coconut oil? I will use olive oil next time and less sweetener too.