white chocolate vegan zucchini bread

with less than 1g of sugar per slice (thanks to the delicious Purecane sweetener), this bread is all the ooey-gooey, fudgy, dense goodness you could ask for!

· gluten free,vegan,low sugar,keto

the ingredients

the wet

1.25 - 1.5 cups zucchini

2 eggs (can sub flax egg)

1/2 cup creamy almond butter (can sub any nut butter)

1 tsp vanilla extract

the dry

1/4 cup Lakanto Monk Fruit Sweetener (discount code: KTLEO)

1/2 cup oat flour

2 tbs coconut flour

3 tbs cocoa powder

1 tsp cinnamon

optional: 1/4 tsp nutmeg

1 tsp baking soda

pinch of salt

the extra love

optional: 1/2 cup white chocolate chips (can replace with dark or milk chocolate chips)

optional: handful of walnuts

the process

preheat oven to 350°, and line a standard loaf pan (8x4) with parchment paper (or spray well with avocado oil).
mix all of the wet ingredients in a medium bowl. you'll want to ensure your nut butter is pretty runny (if it's not, toss in in a microwave-safe bowl and heat for ~8-12 seconds).
next, dump all of the dry ingredients into the same bowl with the wet mixture! stir well.
fold in the white chocolate chips and walnuts (be sure to leave a bit to sprinkle on the top! 🤤).
after you've had a few bites of the batter (of course), pour the mixture into the loaf pan. sprinkle a handful of chocolate chips & a handful of walnuts on top!
bake for 26 minutes! (note that if you want the brownie-esque / gooey consistency, baking for 26 minutes will not pass 'the toothpick test'...so there will indeed be a bit of batter that comes off on your toothpick when you stick it in!)