Scale

1 cup shredded zucchini, unpacked*

1.5 cups white whole wheat flour

½ cup coconut sugar

½ teaspoon baking soda

½ teaspoon baking powder

⅛ teaspoon salt

½ teaspoon cinnamon

⅓ cup apple sauce, unsweetened

¼ cup coconut oil, melted

1 teaspoon vanilla

3 tablespoons maple syrup

1 egg, whisked

1 and ¼ cup almond milk, unsweetened

First, preheat oven to 350ºF and spray a bread pan with coconut oil cooking spray. Set aside.
Next, place dry ingredients in a medium size bowl and mix until combined.
Prep zucchini by using a small cheese grater to shred it. Then, place shredded zucchini into your palms and squeeze as much water out as possible. You will have to do this multiple times as zucchini has lots of water in it!
Place wet ingredients in a large bowl and mix until combined. Then, slowly add dry ingredients to wet and mix until your batter is completely combined.
Pour batter into bread tin and bake at 350 for 50-60 minutes or until a toothpick comes out clean.

Make sure you squeeze as much water out of the zucchini as possible! You can either squeeze it in your palm or use a cheesecloth or paper towel.