Low Sodium Vegan Toasted Coconut Zucchini Bread

Total time1 hr 30 min

Prep time20 min

Cook time1 hr

Low Sodium Vegan Toasted Coconut Zucchini Bread

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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6 tbsp water

For the bread

½ cup unsweetened shredded coconut
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp ground cinnamon
¼ tsp ground nutmeg
2 cups shredded zucchini (from about 2 medium zucchini), excess moisture squeezed out
¾ cup organic cane sugar
½ cup coconut oil, melted and cooled
¼ cup plant-based milk
1 tsp vanilla extract
1 tsp apple cider vinegar

Instructions

1
Stir together the ground flaxseed and water in a small bowl until combined, then set aside for 10 minutes until the mixture thickens to a gel.
2
Heat a dry skillet over medium heat. Add the shredded coconut and toast, stirring frequently, for 3–4 minutes until golden and fragrant, watching closely as it can brown quickly. Transfer to a plate and let cool.

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