Here are the ingredients that you need to compile to make this recipe:
Dry ingredients:
- 1 cup or 140 grams all purpose gluten free flour
- 2 tsp baking powder
- 1 tsp cinnamon
- ⅛ tsp salt
Wet ingredients:
- 3/4 cup or 150 grams fresh zucchini shredded and drained (this will be 75 grams once drained)
- 1 large or 125 grams ripe banana
- ½ cup or 100 grams almond butter
- 2 tbsp flax meal
- 5 tbsp water
- ⅔ cup or 180 grams maple syrup
Source: wellplated.com
Here are the directions that you need to follow in order to complete this recipe:
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First of all, you need to find a small bowl, and use it to whisk together the dry ingredients and then set them aside. Then preheat the oven to 350F.
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In a different small bowl, you need to fully whisk together all of the flax meal and water to make a flax egg. Let this flax egg sit for at least five minutes or until it’s gel-like. This is when it will hav the best consistency to replace the egg.
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Wash and dry your zucchini in preparation for grating. Using a grater or microplane, grate all of the zucchini until it’s very fine. You can take your time with this step. Squeeze all the excess water out with a towel until the zucchini is relatively dry. If you can, weigh your zucchini after it is drained! It should be about 75 grams. If it’s not, grate more zucchini.
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On a cutting board, mash the banana and zucchini together until smooth and combined.
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In a large bowl, combine the flax egg, zucchini-banana mix, almond butter and maple syrup. Whisk to combine.
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Gradually add in the dry ingredients to the wet and fold until the batter is combined and no dry flour remains.
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In a parchment lined 8×4′ baking tin, pour in the batter.
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Bake at 350F for 45-50 minutes or until a toothpick comes out clean.
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Let the loaf cool for 20-30 minutes before slicing and serving.
Source: tasteofhome.com