Nothing smells better than the smell of zucchini loaf baking in the oven!
~ Gluten & Dairy Free ~
Makes 1 delicious loaf
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
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
1/2 cup Enjoy Life chocolate chips
or 1 cup chopped walnuts
or 1 cup raisins
or 1/2 cup dates, chopped and pitted
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.
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.
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.