Makes 1 large delicious loaf or 12 mini loaves.

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Ingredients for muffins:

1 cup zucchini, grated

1/2 cup olive oil

2 eggs or 2 flax-eggs (2 tbsp ground flaxseed with 4 tbsp of hot water, let sit for a minute)

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1 cup gluten-free flour blend

1/2 cup of Almond flour

3/4 cup coconut palm sugar

1/2 tsp baking soda

1/4 tsp xanthan gum

1/2 tsp baking powder

2 tsp ground cinnamon

1/4 tsp ground nutmeg

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Optional add-ins:

1 cup golden raisins

or 1 cup Enjoy Life chocolate chips

or 1 cup chopped walnuts

or 1/2 cup dates, chopped and pitted

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1) Preheat oven to 350 degrees.

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2) In a large bowl add all the wet ingredients, mix well. In a separate bowl mix, all the dry ingredients then add them to the wet. Once mixed, add one of the add-ins if you wish: dairy-free chocolate chips, walnuts, raisins, or dates.

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3) Grease or line a loaf pan.

 

4) Bake a large zucchini loaf for 40-45 minutes. Bake 12 mini loaves for 20-23 minutes.

 

Store in a covered container at room temperature or you can freeze.

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