Gluten-Free, Zucchini Bread
Servings: 12
Preparation Time: 1 hour
Ingredients:
- 1/2 cup coconut flour
- 1 cup cashew meal, or almond flour*
- 1 tablespoon ground Ceylon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 2 eggs
- 1 tablespoon vanilla
- 1/3 cup raw honey
- 1/4 cup grass-fed butter or ghee, melted
- 1 cup organic zucchini, finely grated
- 1/2 cup mini chocolate chips, optional
Directions:
Preheat oven to 350 degrees F.
Grease a glass loaf pan or muffin liners. In a small bowl, combine both flours, cinnamon, baking soda, and salt.
Using a whisk or a hand mixer and a large bowl, combine eggs, vanilla, honey, melted butter/ghee, and zucchini.
Add the dry mixture to the wet ingredients. Mix just until smooth. Do not overmix; it will start to separate. Pour batter into greased pan or muffin liners.
Bake loaf for 60–65 minutes or until toothpick comes out clean. Alternately, bake muffins for 30–35 minutes.
Allow to cool before serving. This stores well in the fridge.
*You can grind your own almond flour by placing whole almonds in a blender/food processer and blending until you get a fine meal.
Jenny from Hendersonville, TN, won $50 for this recipe and photo! Submit your recipes and photos here!
