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.
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
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.
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