A quick 5-minute blender recipe for individually sized and refined sugar-free zucchini bread. This fluffy loaf is naturally sweetened with dates and almond flour and is perfect for every morning
Ingredients
1 cup Chopped Zucchini and or Yellow Squash (about 2 baby squash)
1 Egg (can sub for chia/flax egg)
1 tablespoon Fresh Lemon Juice
1/4 cup Pecan Pieces
1/2 tablespoon Coconut Oil
1 teaspoon Vanilla
4 Dates
1/4 cup Almond Flour
1/4 cup Coconut Flour
Instructions
Mix everything except for the almond and coconut flours in a magic bullet or food processor until well blended, about 15-25 seconds
Add in the coconut flour and almond flour and pulse until evenly combined.