I've always wanted to try zucchini bread and I stumbled upon yet again a recipe on Detoxinista's website. CHECK IT OUT! It's a fantabulous website.
I love how it looks like meat loaf but trust me, it is far from being so.
Yields 1 loaf or 12 muffins!
3/4 cup coconut flour
6 eggs at ROOM temperature
1.2 cup pure maple syrup
1/4 cup melted coconut oil
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nut meg (I used fresh grated :])
3/4 tsp baking soda
1 1/2 cups shredded zucchini, tightly packed
Preheat oven to 350F and grease a loaf pan and line it with parchment paper. If you are making muffins, line a muffin tin with baking cups.
In a large bowl, combine the coconut flour, eggs, maple syrup, coconut oil, vanilla, cinnamon, nutmeg and baking soda and mix using a whisk. The batter will be thick like a cake batter.
Scoop the batter into the loaf pan and level the top with a spatula or divide the batter evenly into 12 lined muffin cups. Bake the loaf for 45-50 minutes until golden and firm on top. For the muffins bake for 25-30 minutes. Let the loaf cool for 15 minutes before removing it from the pan. Transfer to a wire rack and cool completely.
This loaf is super moist! For best shelf life, store it in the fridge in an airtight container for up to a week. Trust me it won't last that long.
Slathered some almond butter, greek yogurt and blueberries on top.
Enjoy!
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