Nothing smells better than the smell of zucchini loaf baking in the oven!
~ Gluten & Dairy Free ~
Makes 1 large delicious loaf or 12 mini loaves.
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)
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
1 cup golden raisins
or 1 cup Enjoy Life chocolate chips
or 1 cup chopped walnuts
or 1/2 cup dates, chopped and pitted
1) Preheat oven to 350 degrees.
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.
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.