Lemon Poppy Seed Zucchini Loaf

Lemon Poppy Seed Zucchini Loaf

Makes 1 loaf 

What you need:
2 cups sprouted spelt flour
1/2 tsp himalayan salt
2 tsp aluminum-free baking powder
2 pasture-raised eggs
1/2 cup coconut oil, melted
1 cup coconut sugar
3 tbsp lemon juice
2 tbsp poppy seeds
1/2 cup unsweetened nut/seed milk
1/2 tbsp apple cider vinegar
Zest of 2 lemons
1 cup grated zucchini

1/8 cup raw honey
1/8 cup coconut butter, melted
2 tbsp lemon juice
Pinch of himalayan salt

What to do:
-Preheat oven to 350 degrees F
-In a small bowl, combine the cashew mylk and apple cider vinegar, stir well and allow to sit for 5 minutes
-Combine the spelt flour, poppy seeds, salt and baking powder in a medium bowl
-In a separate large bowl, beat the eggs and add in the melted coconut oil and coconut sugar, whisk until evenly blended. Add in the lemon juice, fermented cashew mylk and lemon zest. Blend again until evenly incorporated.
-Squeeze any excess moisture from the zucchini and fold into the wet mixture. Add the dry ingredients to the wet and blend together until well combined. 
-Pour the batter into a greased 9x5 /10x4 loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean.
-In the meantime prepare the glaze; melt the coconut butter and then add to a small bowl, whisk in the raw honey and lemon juice until creamy and well incorporated.
-After the loaf is baked, add the glaze to the top of the bread while still warm, allow the glaze to set before cutting and serving.
-Store leftovers in an airtight container

-Try pairing this with some delicious coconut butter, see pictured!

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