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Cinnamon Sugar Zucchini Bread | The Kelly Kathleen

Cinnamon Sugar Zucchini Bread

Cinnamon Sugar Zucchini Bread

35 mins prepServes 12

This Cinnamon Sugar Zucchini Bread is made with flax eggs and dairy-free products for a delicious vegan bread!

12 servings

What you need

flax seed

granulated sugar

1 cup granulated sugar

vanilla cake mix

2 tsp vanilla cake mix

low fat milk

½ cup low fat milk

coconut oil

½ cup coconut oil

potato

oat flour

3 cup oat flour

cinnamon

2 ½ tsp cinnamon

baking powder

2 tsp baking powder

nutmeg

baking soda

½ tsp baking soda

salt

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Instructions


0 Preheat your oven to 350 degrees F. Line or spray a loaf pan and set aside.  Whisk together the flax eggs, 3/4 cup sugar, vanilla, milk and coconut oil.  Add in the pressed zucchini and whisk again. Fold in the dry ingredients reserving 1 tsp of the cinnamon..
1 Pour the batter into your loaf pan and sprinkle the 1/4 cup sugar and 1 tsp cinnamon on top. Use a knife or utensil to swirl the cinnamon/sugar around into the top layer of the batter.
2 Bake for 55-60 minutes or until a toothpick is inserted and comes out clean.

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