Zucchini Bread
The queen of sneaky veggies that get zero complaints. This loaf is amazing, and is one of my go-to’s anytime I want to make a treat I feel great about sitting on my counter. You can also add a handful of chopped walnuts, or chocolate chips. Or make into muffins, baking for approximately 20-25 minutes.
Ingredients
- 2 medium zucchini
- 2 ripe bananas
- 1 2/3 cup gluten free flour blend
- 1 cup coconut sugar or organic cane sugar
- ½ cup coconut oil melted
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- sprinkle of sea salt
Instructions
- Preheat the oven to 375ºF. Spray a loaf baking pan with coconut oil.
- Melt coconut oil and grate zucchini with a large box grater, using the larger holes. Add zucchini shreds and banana to a blender and blend gently until combined, without over processing it. Mix all ingredients together in a large bowl. Pour batter into the baking pan and bake for 1 hour.