Mini zucchini loaves are the perfect little way to use up some of those beautiful zucchinis that are abundant at the local farmer’s market right now. We made a healthier version by using whole wheat flour, coconut oil, and unrefined sugar. They’re even dairy-free, thanks to Almond Breeze® almond beverage!

Our MH team is big fans of Almond Breeze® and love to use it in our daily recipes! It’s made with California almonds that come straight from the Blue Diamond Growers cooperative, which has been around for more than 100 years. (They’ve definitely had time to perfect their craft!)

Happy baking!

Mini Zucchini Loaves
Prep time: 10 minutes
Bake time: 25 minutes
Makes 12 muffins or  4 mini loaves

Ingredients
Dry:
2 ¼ cups whole wheat flour
½ cup organic coconut sugar
1/3 cup oats
½ cup flaked coconut
½ cup chopped walnuts (or nuts of your choice)
¼ cup wheat germ or hemp seeds
2 Tsp baking powder
¾ Tsp baking soda
½ Tsp salt
1 Tsp cinnamon (optional)
½ cup chopped dark chocolate (optional)

Wet:
1 cup Almond Breeze® Original
2 large free-range organic eggs
½ cup melted coconut oil
¼ cup maple syrup
1 ½ Tsp vanilla extract
1 ½ cups shredded zucchini

For the strudel topping:
4 Tbsp. melted coconut oil
¼ cup old fashioned oats
1/3 cup whole wheat flour
¼ cup coconut sugar
Pinch of salt
Pinch of cinnamon

Directions
First, preheat your oven to 350°F (or 325°F for convection)

Brush four mini loaf molds with melted coconut oil. If you’d like, you could also sprinkle in some raw sugar to coat them. Place the four molds on a baking tray.

Next, combine all the dry ingredients in a large bowl.

In another large bowl, combine all of the wet ingredients (except the grated zucchini) together and give them a good whisk. Pour them over the dry ingredients. Add in the grated zucchini. Mix until just combined.

Divide the batter evenly amongst the four molds.

In a medium-sized bowl, mix all the ingredients for the streusel topping mix until combined and crumbly. Sprinkle the mixture over each loaf.

Place the baking tray in the oven. Bake for 40–45 minutes until a toothpick comes out clean, the tops are golden brown and the loaves spring back when touched.

Let the loaves cool before removing them.

This post was sponsored by Almond Breeze®. Recipe created by MH Food Editor, Erin Girard.