Thursday, August 9, 2012

Zucchini Bread/Muffins

When I make muffins, I usually add a little of this and a little of that. So, chances are if you leave out or substitute any of these ingredients (and there are A LOT,) you'll probably get a pretty yummy result.

1/2 cup wheat flour
1/2 cup oat flour
1/2 cup all-purpose flour
1/4 cup almond meal
14 cup of flax meal
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
1/3 cup agave nectar or sugar
½ cup unsweetened applesauce
1 cup finely shredded, unpeeled zucchini
2 tablespoons coconut oil or olive oil
1/2 cup coconut milk
¼ teaspoon finely shredded lemon peel
½ cup chopped walnuts or pecans, optional

1. Grease bottom and ½ inch up sides of a bread pan or line muffin tin. In a medium mixing bowl combine the flours, almond meal, flax meal, cinnamon, baking soda, baking powder, salt, and nutmeg.

2. Combine sugar, shredded zucchini, oil, applesauce, coconut milk and lemon peel; mix well. Add dry mixture to zucchini mixture. Stir just till moistened (batter should be lumpy). Fold in nuts.

3. Spoon batter into the pan. Bake in a 350 degree oven 55 to 60 minutes or 15-20 minutes for muffins.

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