Oral Allergy Syndrome Friendly Vegan Toasted Coconut Zucchini Bread

Total time1 hr 30 min

Prep time20 min

Cook time1 hr

4.6

(21)

Oral Allergy Syndrome Friendly Vegan Toasted Coconut Zucchini Bread

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Ingredients

10 servings

For the flax eggs

2 tbsp ground flaxseed
6 tbsp water

For the bread

½ cup unsweetened shredded coconut
2 cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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.

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