Step 1

First, preheat your oven to 350F. Add the Ground Flax and Filtered Water to a medium bowl and mix well. Set aside and let thicken for 5-10 minutes.

Step 2

In the meantime, combine the Oats, Brown Rice Flour, Baking Soda, and Salt together in a large bowl.

Step 3

Shred your Zucchini and use either a nut milk bag (recommended), cheesecloth, or towel to press all of the liquid out of it. You want this to be as dry as possible! Measure out the Zucchini after it has been pressed to ensure you have 1 cup.

Step 4

Once the Flax Egg has thickened, add the Almond Butter, Coconut Sugar, Non-Dairy Milk, Apple Cider Vinegar, and Vanilla extract to the same bowl and whisk until no clumps remain. Form a well in the center of the dry mix, then pour the wet mix into it. Stir until well-incorporated – the batter will be thick!

Step 5

Next, add the Shredded and Pressed Zucchini to the bowl and use a Spatula to fold it into the mixture.

Step 6

Add a pinch of extra Flour to the Chopped Walnuts (and Chocolate Chips, if you decide to add them) to lightly coat them, then fold into the batter as well.

Step 7

Transfer the batter into a greased or lined 8” x 4” bread pan and bake for 47-50 minutes. Remove from the tin immediately, and let cool completely before slicing.

Step 8

Store loosely covered at room temperature for up to 3 days, in the fridge for up to a week, or pre-sliced and frozen for up to one month.