- 1½ cups of flaxseed flour
- 1 Tablespoon flaxseeds, ground
- 1 teaspoon baking powder
- ¼ easpoon sea salt
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon, ground
- ¼ teaspoon nutmeg, ground
- 2 eggs, preferably organic free ranging
- 1 cup rapadura (see note below)
- ½ cup unsweetened organic applesauce
- 3 Tablespoons extra virgin coconut oil
- 1 cup grated zucchini
- 2 Tablespoons chopped walnuts
Preheat the oven to 350 degrees Fahrenheit. Coat 2 mini 6 x 3 inch loaf pans with 1 Tablespoon of coconut oil. Mix the flaxseed flour, flaxseeds, baking powder, baking soda, salt, cinnamon and nutmeg together in a large mixing bowl. Mix together the eggs, rapadura, applesauce, and 2 Tablespoons coconut oil. Once mixed; then slowly add the grated zucchini. Add the entire zucchini mixture to the dry ingredients—slowly, so that it mixes well. Fold in the walnuts, and then fold the batter in the prepared loaf pans. Bake at 350 degrees for about 45 minutes or until an inserted toothpick comes out clean. Cool and then serve.
This recipe makes about 12 servings.
SOURCE: Courtesy of Extraordinary Health Team
NOTE: Rapadura is the name for dehydrated sugar cane juice. In the United States it is sometimes called “organic whole cane sugar.” It is a type of unrefined sugar available in health and natural food stores and while it is not a sugar substitute (because it is a sugar, itself), it is healthier to consume than refined sugar or corn syrup. To produce rapadura, pure juice is extracted from sugar cane and evaporated over a low heat while being stirred. This process results in a hard block of unrefined sugar.