Gluten-Free Zucchini Bread

• Vegetarian

• Produce

  • 1 cup Zucchini

• Refrigerated

  • 1/4 cup Almond milk
  • 2 Eggs

• Condiments

  • 1 tsp Lemon juice

• Baking & Spices

  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/4 cup Brown sugar
  • 2 tsp Cinnamon
  • 1 3/4 cup Erin's grain-free flour blend
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • 2 tsp Vanilla
  • 1/2 cup Walnuts or chocolate chips
  • 1/2 cup White sugar

• Oils & Vinegars

  • 1/3 cup Coconut oil

Found on meaningfuleats.com

Description

Ingredients

• 1 3/4 cup (230 grams) Erins Grain-Free Flour Blend
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 1/3 cup coconut oil, melted
• 1/4 cup almond milk, room temperature
• 1 teaspoon lemon juice
• 2 teaspoons vanilla
• 1 cup grated zucchini, squeezed of excess water (from about 1 large zucchini)
• 1/2 cup chopped walnuts or chocolate chips

Directions

• Preheat the oven to 350F. Grease 3 small mini loaf panswith cooking spray or coconut oil.
• In a medium bowl, combine the dry ingredients. Whisk to evenly distribute.
• Add the brown sugar, white sugar, eggs, coconut oil, almond milk, lemon juice, and vanilla. Using a hand mixer, mix on low to evenly combine. Add the zucchini and mix for 30 seconds or so on low to combine. Add the walnuts or chocolate chips and stir to combine.
• Pour the batter into the prepared loaf pans. Bake for 25-30 minutes, 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!