Zucchini bread with nucao and nupro

Have you ever tried making bread with zucchini? Yes? Okay, I get it. You're playing for the top spot on the food nerd scale. No? Then now's the time to try it!


  • 2 batches of flax egg 
  • 61 g apple puree 
  • 60 ml maple syrup 
  • 64 g coconut blossom sugar 
  • 1 1/2 teaspoon baking powder 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon sea salt 
  • 48 g unsweetened cocoa powder 
  • 60 ml melted coconut oil
  • 60 ml unsweetened almond milk 
  • 130 g grated courgettes (dry pressed and lightly packed in measuring jug) 
  • 100 g normal flour 
  • 60 g nupro vanilla 
  • 30 g oat flakes 
  • 40 g nucao 


  1. Preheat oven to 190 degrees Celsius.
  2. In a large mixing bowl, prepare flax eggs (2 tablespoons linseed meal + 5 tablespoons water) and let rest for 5 minutes. Then add applesauce, maple syrup, coconut blossom sugar, baking powder, sea salt and cocoa powder and stir again. 
  3. Then add the melted coconut oil and almond milk and mix with a whisk. Add the grated courgettes (which have been squeezed by the excess moisture) and stir to combine. 
  4. Add flour, nupro and oat flakes and mix until the mixture has just mixed. If the dough seems too thick, add a little more almond milk. It should be thick and scoopable. 
  5. Finally, stir in the chocolate pieces and pour the dough into the box mould.
  6. 45 minutes - 1 hour in the oven!

Let the zucchini bread cool down well before eating, then it tastes best 🙂