Ingredients:
Dry:
- 2 cups of almond flour
- 1/4 cup of tapioca flour
- 2 tsp of baking powder
- 1 tsp of baking soda
- 2 tsp pumpkin spice
- A pinch of pink himalayan salt
Wet:
- 1 cup shredded zucchini
- 3/4 cup pumpkin puree
- 4 tbsp of maple syrup
- 1 flax egg: 3 tbsp water + 1 tbsp flax seed
- 1 tsp of vanilla extract
Directions:
- Preheat the oven to 350 degrees.
- Prepare flax egg by mixing the flax meal with water, stir and set aside to form a gel.
- Combine the dry ingredients in a medium bowl, mix well, and set aside.
- In a separate bowl, combine the wet ingredients and mix well.
- Pour the wet ingredients into a bowl with flour mix and stir until there are no longer clumps.
- Transfer dough to a baking loaf pan and bake for 50 minutes or until the toothpick comes out clean when inserted in the middle.
