BISCOFF CRUSTED ZUCCHINI BREAD Are anyone else’s zucchini’s growing like crazy …


Are anyone else’s zucchini’s growing like crazy this year too? I knew I had to use some up and this was the PERFECT bread to make for it 🥵 Thank you lotusbiscoffus for making biscoff cookies vegan. I am soooo proud of how this turned out and it’s perfect for a lightly sweet, cinnamonyyyy, moist breakfast option! You would NEVER know that there’s zucchini in it too!

– 1 and 1/2 cup grated zucchini
– 2 cups of all purpose flour
– 1/4 cup of solid coconut oil
– 1/2 cup coconut sugar
– 1/4 cup maple syrup
– 1/2 tsp baking soda
– 1/4 tsp sea salt
– 2 tsp cinnamon
– 2 tsp baking powder
– 2 cups vegan milk
– 1 tsp vanilla extract
– CRUMBLE: biscoff cookies, cinnamon, coconut sugar

Preheat oven to 350. Grate your zucchini and squeeze it in a towel to remove excess water. Combine all ingredients in a bowl and mix until a thick batter is formed. Transfer to a loaf pan with parchment paper. In a separate bowl, crumble a handful of biscoff cookies, around 1 tbsp of cinnamon and coconut sugar in a bowl and mix together. Top the batter with the cookie crumble and bake for around 55 minutes until a fork comes out clean! ❤️