Zuper Zucchini Bread

Struggling with a case of sweet tooth,  I whipped up a quick and healthy zucchini bread that never seizes to amaze! Turn on your baking groove and try out this perfect mid day snack or on the go breakfast.

Ingredients

1/2 cup almond flour

1 cup King Arthur Gluten Free Baking Mix

1 teaspoon baking powder

2 teaspoon cinnamon

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

3 whole eggs

1/4 cup avocado oil (can sub for melted coconut oil)

1/3 cup Just Date Syrup (sub for maple syrup or other sweetener)

1 cup grated zucchini (about two small zucchini or one medium)

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Directions

  1. Preheat oven to 350 degrees
  2. Mix dry ingredients in a separate small bowl, set aside
  3. Grate zucchini with a cheese grater or blend on chop mode to a small size (don’t puree)
  4. Let zucchini lay out on paper towels in a thin layer to release extra moisture.  Lightly pat zucchini with a paper towel.
  5. Beat eggs with date syrup and avocado oil
  6. Fold in the zucchini to wet ingredients
  7. Slowly add the dry mixture, gently mixing the dough with a spatula
  8. Once all dry ingredients have been added, the consistency should be like a thick, moist batter.  Feel free to add chocolate chips, chopped nuts or additional sweetener depending on preference
  9. Grease 9×9 inch pie pan ( I like it to be thick, so prefer a small dish)
  10. Bake for 25- 30 minutes.  Check center and pull out when fork makes it out clean.  I usually pull it a tad early and let it cool in the pan.  Cool and enjoy with a slab of honey, ghee, or nut butter or just plain Jane!

 

 

 

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