Recently, I picked up the Engine 2 cookbook and have been really eager to try out some of the recipes. Today, finally, I decided to make the Zecret Zucchini Bread and it turned out fabulous!
Recipe for one 8X4 inch loaf
1/3 cup unsweetened plant based milk
1 avocado, halved, pitted, peeled, and mashed
1 tablespoon ground flaxseeds
1/2 cup dry sweetner
2 teaspoons pure vanilla extract
1 teaspoon lemon zest
1 1/2 cups spelt flower
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
1 cup grated zucchini
1/2 cup walnuts (optional)
1/2 cup raisins (optional)
Preheat oven to 350 degrees and lightly grease an 8x4 non stick pan
In a mixing bowl, combine milk, avocado, flax seeds, and dry sweetener. Mix until smooth. Add vanilla and lemon zest.
Sift in flower and baking soda, baking powder, salt, cinnamon, and allspice. Mix until all ingredients are well incorporated.
Fold zucchini and min in the walnuts and/or raisins, if using. Pour batter into the prepared baking pan. Bake for 60 to 70 minutes, or until the top is very firm to the touch and sides are pulling away from the pan.
Let the bread cool for at least 30 minutes, then run a knife around the edges and carefully invert the loaf onto a cooling rack. Be sure it is fully cooked before slicing!
Serve and enjoy!