Do you ever sit with your morning or afternoon coffee and wonder what you could possibly have as a snack that won't kill your diet? Well, now you can enjoy a moist, sweet slice of baked bread - zucchini bread to be exact! 

It's a low calorie alternative to banana bread and can be enjoyed as is or combined with any of your favourite toppings. This recipe makes a large batch so you can use it all week!

Ingredients:

• 1 cup of Grated Zucchini
• 1 1/2 cups Whole Wheat White Flour
• 1/2 cup Natural Artifical Sweetener
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon of Baking Powder
• 1/8 teaspoon of Cooking Salt
• 1/2 teaspoon of Cinnamon Powder
• 1/3 cup of Apple Sauce, Unsweetened
• 1/4 cup of Coconut Oil, Melted
• 1 teaspoon of Vanilla Extract
• 3 tablespoons of Maple Syrup
• 1 egg
• 1 1/4 cups Almond Milk, Unsweetened

Instructions:

Step 1 - Preheat Oven to 180°C.

Step 2 - Grate Zucchini to fill 1 cup, unpacked. Add Grated Zucchini to a large mixing bowl. 

Step 3 - Add in Whole Wheat White Flour, Natural Artificial Sweetener, Baking Soda, Baking Powder, Cooking Salt and Cinnamon Powder to the mixing bowl.

Step 4 - Combine the dry ingredients well by mixing with a wooden spoon until fully combined.

Step 5 - Add Apple Sauce, Melted Coconut Oil, Vanilla Extract, Maple Syrup, a Whisked Egg and the Almond Milk to the large mixing bowl. 

Step 6 - Mix the ingredients thoroughly until there are no lumps and the batter mix has a consistent appearance and feel. 

Step 7 - Spray a bread pan or loaf pan with coconut oil. 

Step 8 - Add the batter mix to the bread pan, spreading evenly. 

Step 9 - Bake in the Oven for 60 minutes at 180°C.

Step 10 - Set aside to cool for 10 minutes, before slicing into 8 even pieces.

The bread will last for up to a week if sealed and stored in the fridge. 

Macros:

Check out the macros and calories on each slice of this bread!

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The Undeniable Team