Breakfast Recipes · Fall Recipes

Snickerdoodle Zucchini Loaf

This cinnamon-y loaf is the perfect treat to get rid of all those summer zucchini and a sneaky way to get more / any veggies into the kiddos. Let me know what you think about this one! always love seeing what you guys make! use the hashtag #leavesandbubbly !



What You’ll Need:

  • 1 cup grated zucchini
  • 1 1/2 cup almond flour
  • 1/4 cup oat flour
  • 1/4 cup coconut sugar / maple syrup
  • 3 whole eggs
  • 1.5  tablespoon melted coconut oil
  • 1 1/2 teaspoon ground cinnamon
  • 1 1/2 teaspoon vanilla extract
  • 1.5  teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup chocolate chunks

What To Do:

  1. Preheat oven to 350 degrees and line 8 inch loaf pan with parchment paper
  2. In a clean kitchen towel, wring-out the shredded zucchini of all the water
  3. In a large bowl add the eggs, coconut oil , sugar + beat
  4. Add in the zucchini and the vanilla and stir together
  5. In a separate bowl add all the dry ingredients except the chocolate chunks and mix together
  6. Add the dry into the wet ingredients and gently fold in the chocolate chips
  7. Pour into lined pan and bake for 40 minutes or until a toothpick comes out clean in the centre.
  8. Cheers + Enjoy! xX.


With lots of Bubbly Babes, Nicole 



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