adapted from alittleinsanity.com

INGREDIENTS

DRY MIX:

• 1 1/2 Cups of Gluten Free All Purpose Flour
• 1/2 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Cinnamon

WET MIX:

• 2 Eggs or 6 Tablespoons of Aquafaba
• 1/2 Cup Sugar of Choice (I used Coconut Sugar)
• 1/2 Cup of Ghee or Coconut Oil or Butter of Choice
• 1 Teaspoon Pure Vanilla Extract
• 1 Cup Grated Fresh Zucchini

OPTIONAL:

• 1/2 Cup Chopped Walnuts or Nuts of Choice
• Chocolate Chips
• You may also need some Non-Stick Spray for oiling your Pans if necessary.

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INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Prepare your Loaf or Muffin Pan – use a Non-Stick Spray if necessary.
3. In a small bowl, mix together the dry mix ingredients & set-aside.
4. Add the eggs or aquafaba into the bowl, whisk until they are light – approx. 2-3 minutes.
5. Pour in sugar and whisk for an additional 2 minutes.
6. Add the oil slowly and whisk for 1-2 minutes.
7. Add vanilla & grated zucchini and beat until just combined.
8. Add the dry flour mixture to your wet mixture & mix until combined.
9. Stir in any optional ingredients.
10. Pour into your loaf pan or muffin cups.
11. Bake Loaf at 350 degrees for 50-60 minutes or until a toothpick comes out clean. For Muffins, bake for 20-25 minutes. I use my Digital Pen Thermometer
12. To test the temperature of gluten free breads and pull them out of the oven once they hit an internal temp of 200-210 degrees.
13. Cool in pan for a few minutes before turning the loaf out on a wire rack to cool thoroughly.
14. Store in airtight container or in the fridge.