Serves 17
What You’ll Need:
A Food Processor
Measuring Cups & Spoons
A Small Bowl
A Spatula
A Non-Stick Loaf Pan
Parchment Paper
A Cooling Rack
A Flatware Knife
Ingredients:
2 Cups Grated Zucchini, Packed
1 1/2 Cups Almond Flour
1 1/2 Cup Flaxseed Meal
1/3 Cup Egg White Powder
1 Tbsp Cinnamon
2 Teaspoons Baking Soda
1/4 Teaspoon Sea Salt
1/2 Cup Maple Syrup
1/2 Cup Orange Juice Concentrate, Thawed
1 Tbsp Orange Extract
3 Large Eggs, Organic
How To Put It Together:
- Preheat the oven to 325 degrees Fahrenheit. Line the bottom of the loaf pan with parchment paper; set aside.
- To the food processor add the dry ingredients and process until combined. Next add the maple syrup, orange juice concentrate and orange extract. Crack the eggs into a small bowl to check for freshness; add them to the processor. Process the batter until smooth scraping down the sides of the bowl with a spatula as needed. Lastly, added the grated zucchini; processed until just combined, scraping down the sides of the processor as needed. Remove the processor bowl from the stand; remove the blade, scraping all the batter off. Pour the batter into the parchment-lined loaf pan. spread the batter evenly throughout the pan. Place the pan in the center of the oven for 55 minutes or until the tester comes out clean.
- Transfer the bread to a cooling rack. Allow it to cool in the loaf pan until you can handle it safely. Run a knife around the edge of the pan and gently turn the loaf pan over with one hand on the loaf for control. Allow the bread to cool completely.
- Slice, serve and enjoy!
Nina’s Tasty Tip:
This bread freezes well! Wrap individual slices in plastic wrap; place the slices in a freezer bag. Take a piece out every morning and pop it into the toaster to defrost – yum!
Nutrition:
- 191 Calories
- 8 Grams Protein
- 12 Grams Total Fat
- 0 Grams Trans fat
- 16 Grams Carbohydrate
- 4 Grams Fiber
- 10 Grams Sugar
- 46% RDA of Manganese
- 23% RDA of Vitamin C
- 21% RDA of Magnesium
- 17% RDA of Vitamin E
- 15% of RDA of Copper
- 15% RDA of Phosphorus
- 15% RDA of Thiamin
- 13% RDA of Riboflavin
- 2268 MG of Omega 3 Fatty Acids