Sunday, June 29, 2014

Zucchini Bread

I've never been much of a baker and I'm still not! However, I have been trying my hand at making a few low sugar muffins lately. I had some zucchini in the fridge and decided to sort of make up a bread. I looked at another recipe and then did a whole lot of substituting and omitting and came up with this and it's not bad at all. It's low sugar and gluten free if that interests you. 

Zucchini Bread


2 eggs, lightly beaten
1/2 cup coconut oil
2 teaspoons vanilla extract
1 mashed banana
1/4 cup maple syrup
1 cup shredded zucchini
3/4 cup almond meal
3/4 cup coconut flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1-1/2 teaspoons ground cinnamon


1. Preheat oven to 350 degrees. Lightly grease a loaf pan.
2. In a large bowl, beat together the eggs, oil, vanilla, syrup and banana. Fold in the zucchini. Stir in the flours, salt, baking powder, baking soda, and cinnamon. Transfer mixture to the prepared loaf pan.
3. Bake 55 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pan, then turn out onto wire rack to cool completely.

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