This recipe is great as muffins or bread. I love to make mini muffins that are perfect for lunches and breakfast. You can use gluten free flour or any whole grain. I love to use spelt and kamut. Ingredients:
3 eggs 1 cup coconut sugar 1 cup honey 1 cup avocado oil or melted coconut oil 3 C. whole grain of GF flour blend 1 T. cinnamon 1 t. baking soda 1 t. baking powder 3/4 tsp. sea salt 3 cups finely shredded zucchini 1 cup chopped nuts, optional Directions: Blend the eggs, sugar, honey and oil together. Add the dry ingredients and zucchini and mix till combined. Bake at 325 for bread for about 35-45 minutes and the muffins at 350 for 15-17 for minim and 20-24 for regular muffins.
1 Comment
Shari Goodman
5/31/2018 01:04:11 pm
D Davis, hope you see this reply. I accidentally deleted your comment. As far as the oil, replacing all the oil when nut butter may be a bit too much. You could do half the butter, half apple sauce. That should probably work fine.
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AboutHi! Welcome to my blog! I am passionate about using food to heal and restore balance in our lives. Food is life! Keep it real, keep it fresh. Follow me on my IG @enlightenedhomemaker Categories
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