Olive Oil Zucchini Bread
Print RecipeIngredients
- 2 tablespoons lemon juice
- 3/4 cup non-dairy milk
- 1/3 cup Extra Virgin Oil Oil From Spain
- 2 eggs or vegan egg replacer
- 1 1/2 cups grated zucchini
- 1 3/4 cups gluten-free baking flour
- ½ cup coconut sugar
- 2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add lemon juice, non-dairy milk, olive oil and eggs into a large bowl and whisk to combine.
- In another large bowl, add grated zucchini, baking flour, coconut sugar, cinnamon, sea salt and baking soda. Stir to combine.
- Add wet mixture into flour mixture and stir together until batter forms.
- Scoop batter into loaf pan and bake for 50-55 minutes.
- Allow to cool on a wire rack, slice and enjoy!
Servings: 4