Warm up the oven 'cos this superbread will have you bakin' up a storm. Using zucchini as a nutritional base, this delicious loaf is sugar-free with dates + maple syrup for sweetness, and flax, chia + hemp seeds for superfood power.
- 1¼ cup whole wheat pastry flour (or gluten-free all-purpose blend)
- ¾ cup finely ground blanched almond flour
- 1/3 cup ground flaxseed powder
- 1/3 cup hemp seeds
- 3 tablespoons cacao nibs
- 1 tablespoon chia seeds
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ cup coconut oil, melted
- ½ cup maple syrup
- ½ cup Califia Farms Unsweetened Almondmilk
- 1¼ cup finely shredded zucchini
- ¾ cup Deglect Noor dates, chopped
Preheat the oven to 350° F. Lightly spray a 1.5-quart loaf pan with cooking spray, and line with a strip of parchment paper, allowing an overhang of paper on either side to make a sling.
In a medium bowl, combine the whole wheat pastry flour, almond flour, flaxseed powder, hemp seeds, cacao nibs, chia seeds, salt, baking powder, baking soda, and cinnamon. Mix well.
In a large bowl, whisk together the melted coconut oil, maple syrup, and Califia Farms Unsweetened Almondmilk. Add the dry ingredients to the wet, and stir until just incorporated – do not over-mix. Gently fold in the zucchini and dates, distributing the ingredients into the batter using as few strokes as possible. Transfer the batter to the prepared loaf pan, smoothing out the top into a flat layer. Bake for 50-60 minutes, or until a toothpick inserted comes out mostly clean. Let the loaf cool in the pan for 15 minutes, then use the parchment flaps to easily remove it from the pan and place it onto a baking rack to cool completely. Cut into thick slices to serve.
If storing, wrap the loaf tightly in plastic and store in a cool, dark place at room temperature for up to 4 days.