We have an abundance of zucchini – at our own micro-farm and from our local farm’s CSA.
Immediately I knew I would have to go all-in and make an abundance of zucchini bread.
This gluten-free (and grain-free if you desire!) zucchini bread, is simple and utterly delicious.
It pairs perfectly with a steaming cup of peppermint tea.
It makes one loaf, plus about 8 mini-muffins or 3-4 full muffins.
Enjoy!
Ingredients:
- 1 large organic zucchini (even better if its homegrown or from your local farm), grated
- 2 organic eggs or egg replacer (even better if they’re homegrown from your own chickens who are blessed & fed organic only)
- 1/2 c organic almond milk
- 1/2 c organic coconut sugar
- 1/4 c organic brown coconut sugar
- 1/2t sea salt
- 1t organic vanilla extract
- 1/2t baking soda
- 1t arrowroot and juice of 1/2 an organic lemon
- 1T cinnamon
- 1.5 cups grain-free or gluten-free flour
Step one: Preheat oven to 350 degrees. Mix together all dry ingredients.
Step two: Mix together all wet ingredients.
Step three: Mix them all together, then add in grated zucchini
Step four: Pour into cast iron loaf pan (coat with organic coconut oil for non-stick goodness) and bake for 44-55minutes.
Step five: Bless, slice and enjoy!
