The best bread to have for breakfast or snack in the summertime! Filled with vegetables, fruit, and deliciousness, your stomach will thank you for feeding it this.
Yield 1 loaf
1 medium zucchini
3 large eggs
1/3 cup of coconut nectar (can be substituted with honey or maple syrup)
1/2 cup of unsweetened applesauce or mashed banana
1 teaspoon of vanilla extract
1 teaspoon of apple cider vinegar
1 1/2 cups of blanched almond flour
1 teaspoon of baking soda
1 tablespoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg (optional)
1/4 teaspoon of cloves (optional)
3/4 cup of unsweetened shredded coconut or slivered almonds
1/2 cup of raisins
Preheat the oven to 350 degrees and cut out a piece of parchment paper to fit snugly on the bottom of a 9 x 5 loaf pan. With non-stick cooking spray or a paper towel with some coconut oil, heavily grease the pan.
Using a hand grater or a food processor, grate 1 heaping cup of zucchini.
Once you have your zucchini measured out, scoop it up and put it into a large piece of cheesecloth or paper towel. Form it into a ball, twist the top, and squeeze out as much liquid as you can. Set aside until ready to use.
In the bowl of a stand mixer, beat together the eggs and coconut nectar. When the liquids are homogeneous, add in the applesauce, vanilla extract, and apple cider vinegar. Beat on medium until well-combined.
With the mixer off, pour in the blanched almond flour, baking soda, cinnamon, ginger, and nutmeg and cloves, if you’re using them.
Mix everything together on medium-low until no clumps of almond flour remain, about two minutes. Scrape down the bowl once or twice, if necessary.
With a spatula, gently fold in the zucchini, unsweetened shredded coconut, and raisins.
Pour the batter into the prepared loaf pan, and bake until golden brown on top and a knife comes out clean in the center, about 45 to 55 minutes.
Let the bread cool in the loaf pan for at least an hour before removing and slicing.