Zucchini Bread

Suitable for crystal and rainbow souls - who tend to have a hard time digesting processed wheat and refined sugars. Great to eat in the morning before a busy day.

Yield: one 8x4 loaf pan

Ingredients:
1 cup quinoa flour
½ cup coconut sugar
2 tsp baking soda
1 tsp cinnamon
¼ tsp nutmeg
½ tbsp dried turmeric
1 pinch sea salt
1 cup chopped walnuts + 2 tbsp extra for topping
½ cup chopped pumpkin seeds + 2 tbsp extra for topping
2 eggs
1 tsp vanilla bean paste (or vanilla extract)
⅓ cup melted coconut oil (cooled for at least five minutes)
½ cup almond milk (or any type of milk)
2 cups grated zucchini

Method:
1 - Preheat oven to 325°F. Grease an 8x4 loaf pan.
2 - Mix all dry ingredients including spices in a stand mixer bowl with a paddle attachment.
3 - Add eggs and mix until incorporated. With mixer on low, pour in melted coconut oil (make sure it isn’t piping hot!) and almond milk.
3 - Add grated zucchini, vanilla, chopped pumpkin seeds and walnuts (reserving some of each for garnish). Mix on low speed until incorporated.
4 - Pour into greased loaf pan. Sprinkle a bit more cinnamon on top and swirl with the tip of a knife for a nice pattern. Sprinkle remaining pumpkin seeds and walnuts on top.
5 - Bake for 50-60 minutes until an inserted knife or toothpick comes out clean. Allow to cool and cut into slices. Serve and enjoy!