High Fructose Corn Syrup Free Vegan Toasted Coconut Zucchini Bread

Total time1 hr 30 min

Prep time20 min

Cook time1 hr

High Fructose Corn Syrup Free Vegan Toasted Coconut Zucchini Bread

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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)
See all
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
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!