This recipe comes from the Forks Over Knives site. It’s delicious, sweet, and perfectly spiced with cinnamon.
⅓ cup of unsweetened, unflavored plant-based milk
1 avocado, halved, seeded, peeled, and mashed
1 tablespoon of ground flaxseeds
½ cup of sweetener (coconut palm sugar, pure maple, agave)
2 teaspoons of pure vanilla extract
1 teaspoon of lemon zest
1½ cups of whole wheat flour
½ teaspoon of baking powder
½ teaspoon of baking soda
¼ teaspoon of sea salt
1½ teaspoons of ground cinnamon
¼ teaspoon of ground allspice
1 small zucchini, shredded (1 cup)
⅓ cup chopped walnuts (optional)
Preheat the oven to 350°F. Line an 8x4-inch nonstick or silicone loaf pan with parchment paper. In a large bowl stir together the first four ingredients (through sweetener). Beat with a mixer on medium until smooth and creamy. Beat in vanilla and lemon zest. Add the next six ingredients (through allspice); beat until well combined. Fold in zucchini and, if desired, walnuts.
Pour batter into the prepared loaf pan. Bake 60 to 70 minutes or until top is very firm to the touch and sides are pulling away from pan. Cool in pan on a wire rack 30 minutes. Use parchment to lift bread from pan to wire rack. Let bread cool completely before slicing.