Zucchini Pecan Snacking Bread
Serves 920 mins prep35 mins cook
If you’re like me, these long days at home mean less structured meals and a lot of grazing (a grown up word for snacking.) Now more than ever I appreciate having wholesome, hearty snacks on hand for my family and me. This bread is full of fiber, healthy fats, and veggies and is so satisfying as an afternoon tea snack or a quick breakfast. You can certainly sub in all purpose flour for the oat flour here, but you may remember that oat flour can be made in the food processor by pulsing oats until very fine so if you have oats, you have flour.
0 servings
What you need
cup coconut sugar
cup coconut oil
tsp vanilla extract
tsp baking powder
tsp ground cinnamon
cup zucchini
cup oat flour
tsp kosher salt
tsp ground clove
cup pecan nuts
Instructions
Preheat oven to 350 degrees F. Line an 8x8 inch pan with parchment paper and spray with cooking oil/spray. In a large bowl, whisk together the eggs and coconut sugar until combined. Add the vanilla, applesauce, coconut oil, and zucchini and whisk together. In a separate bowl, stir together the oat flour, baking powder, salt, cinnamon, and cloves. Add the dry ingredients to the wet ingredients and stir with a wooden spoon until combined. Add the pecans and stir together briefly. Pour the batter into the prepared pan and top with whole pecans. Bake for 30-40 minutes until cooked through and a tester comes out clean. Let cool in pan on a wire rack for 10 minutes, then remove from pan and finish cooling.View original recipe