Gluten-Free Zucchini Bread or Muffins

Ingredients

• 2 cups almond flour
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon sea salt
• 3 large eggs
• 1/2 cup melted coconut oil
• 1/3 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 2 cups grated zucchini

Directions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line 12 muffin tins with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together eggs, coconut oil, maple syrup, and vanilla. Add wet ingredients to the dry ingredients and stir until combined.
4. Stir in grated zucchini.
5. Pour batter into the prepared loaf pan or muffin tins, filling each about 3/4 full.
6. Bake for 45-50 minutes for the loaf or 25-30 minutes for the muffins, or until a toothpick inserted into the center comes out clean.
7. Allow to cool before slicing and serving.

Interesting Facts

• Zucchini is high in fiber, antioxidants, and vitamins A and C.
• This gluten-free zucchini bread or muffins recipe is a great way to sneak some extra vegetables into your family’s diet!
• Feel free to add in your favorite mix-ins like chopped nuts, dried fruit, or even chocolate chips.