Description
My favorite way to use zucchini is in bread and muffins. It’s definitely my kids’ favorite way to eat it, and they love taking muffins to school for snack or for lunches.
Ingredients
- 1-½ cup Wheat Flour
- 2 teaspoons Baking Powder
- 1-½ teaspoon Cinnamon
- ½ teaspoons Nutmeg
- ½ teaspoons Salt
- ½ cups Coconut Oil
- 1 Tablespoon Molasses
- 2 whole Eggs
- ¾ cups Organic Sugar
- ½ teaspoons Vanilla
- 1 cup Grated Zucchini
Preparation
Preheat oven to 350ºF.
Sift together flour, baking powder, cinnamon, nutmeg and salt.
Whisk coconut oil, molasses, eggs, sugar, and vanilla until well combined. Fold in zucchini. Add the flour mixture and mix gently until just combined.
Pour batter into greased loaf pan or into muffin tins. If making muffins, bake 18–20 minutes. If making bread, bake 45–50 minutes or until a knife inserted into the middle of the loaf comes out clean.
