INGREDIENTS
Two cups Bob's red mill gluten-free flour
One cup of coconut sugar
One teaspoon baking powder
One teaspoon xantham gum
One teaspoon cinnamon
One teaspoon sea salt
Half teaspoon baking soda
Half cup vegan butter
Two cups shredded zucchini (or carrot/banana)
One tablespoon vanilla extract
One cup of coconut milk mixed well
Two teaspoon apple cider vinegar
INSTRUCTIONS
Preheat oven to 350 degrees. Mix the first seven dry ingredients in one bowl including flour, baking soda coconut sugar, etc. Then mix the next five liquid ingredients in a separate bowl. Make sure butter is melted and the coconut milk is mixed well before you stir them into the other liquids and veggies. Combine bowls. Take a standard loaf pan and line with parchment paper. Bake for 45 min to one hour! If you’re making banana bread, feel free to add dark chocolate chips! If you’re making carrot bread, try adding raisins :) cinnamon is delish in all three, and remember to top with something pretty like extra chocolate chips. Get creative and ENJOY! Love, Nikki
