Garden Grown Zucchini Bread

This zucchini tastes best because it is home grown here locally in Palm Desert in one of our
community gardens…. 1 Jumbo zucchini makes enough for 2 big loaves. This recipe is good for 2
loaves that feed about 6-8 servings.

INGREDIENTS:

• 2 CUPS Almond Flour
• 1-1/2 cups of Truvia (plant abased sugar)
• 2 tablespoons of baking soda
• 1 tablespoon of cinnamon
• 1 teaspoon of Himalayan sea salt
• ¾ cup of dairy free yogurt
• 2 cups of grated zucchini (fresh)*
• 1 tablespoon of pure vanilla extract
• 1 8 ounce cup of unsweetened applesauce
• 1-1/2 cups of chopped walnuts

DIRECTIONS

1. PREHEAT YOUR oven to 350F. Prepare 2 8×4 loaf pans by lining them with parchment paper.
2. Combine flour, sugar, baking soda, cinnamon and sea salt in medium bowl. Whisk to combine and set aside.
3. In a large bowl add yogurt , zucchini applesauce and vanilla together.
4. Add the dry ingredients to the wet mixture. Add the walnuts and mix until just
5. combined. ( you might want to save a small handful to sprinkle on top
6. .
7. Divide your batter evenly over the prepared pans and bake for a bout 50-60 minutes. Check with toothpick
8. Cool in the pans for 5 minutes then remove from the pan and cool on wire rack. You can use a lite cinnamon icing of your preference as an option for topping too!

Enjoy !
*TIDBIT NOTE: DO Not squeeze your zucchini dry, the moisture from the grating is needed in
this bread. Your bread will stay counter fresh for up to 2 days.