|10 min||50 min||3|
|1/2 tbsp||Flaxseed meal (ground) (to make vegan egg)|
|1 1/2 tbsp||Water (to make vegan egg)|
|1/10 cup||Coconut oil|
|3/4 tbsp||Maple syrup|
|1/4 cup grated||Zucchini|
|1/8 cup||Blueberries (mashed)|
|1/4 tsp||Vanilla extract, pure|
|1/8 tsp||Baking powder, gluten-free|
|1/3 cup||Rice flour, brown|
|1/8 tsp||Baking soda|
|1/8 tsp||Sea salt|
Preheat oven to 325 F.
Mix the oil, maple syrup, zucchini, banana and vanilla in a medium bowl. Then stir in the vegan eggs.
Mix flour, cinnamon, baking powder, baking soda and sea salt.
Mix dry and wet ingredients until combined.
Pour batter into greased loaf pan and bake 50-60 minutes or until browned and a toothpick comes out clean.
Note: the batter is quite wet with the flour but the end product turned out perfectly moist.