Gluten Free Zucchini Bread & muffins

Meaningful Eats

Column on left is for one loaf pan.  Column on right is a doubled recipe for 1 loaf pan and 16 muffins

Dry Ingredients

Original            Double

1 ¾ c                3 ½ c GF flour (half blanched almond flour and gluten free all purpose blend)

2 t                    4 t baking powder

½ t                   1 t baking soda

½ t                    1t salt

2t                      4t cinnamon

¼ t                   ½ t nutmeg (or pumpkin spice)

Wet Ingredients

¼ c                    ½c brown sugar

½ c                    1c sugar (decrease next time to 1/2c)

2                        4 eggs

1 c                     2 c zucchini

1/3 c                  2/3 c coconut oil or any oil

¼ c                    ½ c almond milk

1t                       2t lemon juice

2t                       4t vanilla

2-3T                  ¼ c flax

Preheat the oven to 350F. Grease 1 loaf pan with cooking spray or coconut oil and put cupcake liners in cupcake pan.

1. In a medium bowl, combine the dry ingredients. Whisk to evenly distribute.
2. On stove heat eggs, coconut oil, almond milk, lemon juice, and vanilla and whisked constantly for 1 min. In a separate bowl- whisk the brown sugar, white sugar and the egg mixture. Add the zucchini and mix for 30 seconds to combine. Add the walnuts or chocolate chips and stir to combine.
3. Pour the batter into the prepared loaf pans. Bake for 45-50 minutes loaf pan and 22-25 minutes for muffins, until set in the middle. Let sit in the pan for 10 minutes to cool, then turn out onto a wire rack to continue cooling. Store leftovers wrapped tightly in plastic wrap at room temperature. Enjoy!

11/5/18  i love the light fluffyness of these muffins. Next time do 1/2c of white sugar and include applesauce