Zucchini Loaf

Nothing smells better than the smell of zucchini loaf baking in the oven!

~ Gluten & Dairy Free ~

Makes 1 delicious loaf

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Ingredients for muffins:

1 cup zucchini, grated

1/4 cup olive oil

1/2 cup unsweetened apple sauce

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

1 tsp gluten-free vanilla

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1 cup gluten-free flour blend

1/2 cup of Kinnikinnick pancake mix 

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

Optional add-ins:

1/2 cup Enjoy Life chocolate chips

or 1 cup chopped walnuts

or 1 cup raisins

or 1/2 cup dates, chopped and pitted

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1) Preheat oven to 350 degrees.

Tip: After you grate your zucchini put it in a paper towel or a clean cloth and lightly wring out the extra water. 

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2) In a large bowl or in a stand mixer 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 the zucchini loaf for 40-45 minutes.

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

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