Zucchini Coconut Lunchbox Bread - IQS Recipes

Name: Zucchini Coconut Lunchbox Bread - IQS Recipes
Ingredients: 1 medium banana, mashed.; 6 eggs, at room temperature.; 1 teaspoon vanilla extract.; 1/2 cup coconut oil, melted.; 2 tablespoons rice malt syrup.; 1 teaspoon apple cider vinegar.; 1 large zucchini, grated with extra moisture squeezed out (about 1 cup tightly packed).; 3/4 cups coconut flour.; 1 tablespoon cinnamon, ground.; 1 teaspoon baking powder.; 1/2 teaspoon bicarbonate soda.; 1/2 teaspoon sea salt.; 1/3 cup shredded coconut, for topping.

recipes.28bysamwood.com

Gluten-free, dairy-free Zucchini Coconut Lunchbox Bread—naturally sweetened, nutritious, and perfect for kids' lunches. Enjoy toasted with butter or jam.

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Oven
Loaf pan
Parchment paper
Mixing bowl
Fork
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Sifter
Measuring cup
Measuring spoon
Grater
Cooling rack
Aluminum foil
Cutting knife
Cutting board
Colander

Ingredients

1 medium banana, mashed.
6 eggs, at room temperature.
1 teaspoon vanilla extract.
1/2 cup coconut oil, melted.
2 tablespoons rice malt syrup.
1 teaspoon apple cider vinegar.
1 large zucchini, grated with extra moisture squeezed out (about 1 cup tightly packed).
3/4 cups coconut flour.
1 tablespoon cinnamon, ground.
1 teaspoon baking powder.
1/2 teaspoon bicarbonate soda.
1/2 teaspoon sea salt.
1/3 cup shredded coconut, for topping.