gluten-free // grain-free
This Zucchini Bread by @thenutritiouskitchen is full of good-for-you ingredients like veggies and collagen. Who knew nutrition could be so tasty?! (We did. We knew.)
1 pouch of Purely Elizabeth Grain-Free Collagen Bread Mix
1 tsp cinnamon
1/4 cup dairy-free greek yogurt (vanilla or plain)
1/4 cup maple syrup
1/4 cup melted coconut oil or vegan butter
1 cup shredded zucchini, patted dry
Crumb Layer + Topping
1/4 cup almond flour
1/4 cup coconut sugar
2 teaspoons cinnamon
1 teaspoon espresso powder (or ground coffee)
1/4 cup finely crushed walnuts
2 tablespoons melted coconut oil or vegan butter
Creamy Maple Glaze (optional)
1 tablespoon maple syrup
2 tablespoons cashew butter or tahini
2-4 tablespoons dairy free creamer
1) Preheat oven to 350 degrees Fahrenheit. Spray a 9x11 loaf pan with coconut oil spray and set aside. First prepare the crumb layer by mixing together all ingredients then set aside.
2) To make the bread layers, whisk the wet ingredients until fully combined, then mix in the bread mix dry ingredients. Once a batter forms, fold in the shredded zucchini. Use cheese grater to make the shreds and pat extra dry using paper towels. Important to squeeze out all the excess moisture!
3) Spread half the bread batter on the bottom of the loaf pan then layer with half the crumble layer. Repeat with remaining batter + crumble & bake in the oven for 40 minutes until a knife comes out clean.
4) While the bread is baking, make the glaze by whisking ingredients, slowly adding in creamer until a syrup forms. Let bread cool for at least 10 minutes in the pan before slicing and topping with glaze. YUM!