I love making zucchini bread and muffins around this time of year. There is so much fresh zucchini available at the farmers markets! This recipe is quick to put together and tastes great. The whole family liked it! I adapted the original recipe (linked here) by cutting some honey, adding some chocolate and making muffins instead of a loaf of bread but making it either way works well! Enjoy!
Easy GF/DF Zucchini Muffins (or Bread)
Makes 12 muffins or 1 loaf of bread
2 c. Almond flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 c. Coconut oil, melted
1/3 c. Honey (or maple syrup would work)
2 large eggs
1 1/2 c. Shredded zucchini, lightly packed
1/3 c. Chocolate chips (I use Enjoy Life brand)
Preheat oven to 350 degrees.
Line muffin tin with papers. Or if making bread, line a loaf pan with parchment paper or grease well with coconut oil.
Combine dry ingredients in a large bowl. Add the wet ingredients and stir to combine. Don’t over mix.
Pour batter into prepared dish. Bake muffins for 22-25 minutes or bread for 50-60 minutes or until a toothpick inserted in it comes out clean.
Cool in pan for 10 minutes before moving to a cooling rack. Store in an airtight container. Enjoy!!
My friend, Angie, sent me this recipe for banana bread. I finally got around to making it and it was SOOOOO delicious. It was super simple and very low in sugar – the only sugar in the bread comes from the bananas themselves. If you use green-tip bananas (slightly under ripe), it is even better – less sugar. One tip I have found for using under ripe bananas and being able to mash them more easily is to freeze them first. Then, when they thaw they typically are easier to mash. The boys all loved this bread and I am happy to give it to them knowing how good it is for them!
Grain-Free/Low-Sugar Banana Bread
4 green (or under ripe) bananas, mashed
1/3 cup coconut oil, melted
1 tsp vanilla
2 tsp cinnamon
½ cup coconut flour
1 heaping tsp baking soda
¼ tsp salt
Combine all the ingredients in a medium sized bowl. Lightly grease a loaf pan (preferably using coconut oil). Preheat oven to 350 degrees. Bake for 45 minutes or until knife inserted in the center comes out clean. Enjoy!
Food for Thought: Easy add-ins for this recipe would be chopped nuts or dark chocolate chips. I also think it would be interesting to use this as a base recipe for other fast breads, perhaps substituting pumpkin or applesauce in place of the mashed bananas. It was about 1 1/2 to 2 cups of bananas when mashed. Just a thought I had… If you try it, let me know! I will report back as well after trying a few options…
Another tip, since I haven’t mentioned it in a long time, is how to make it also egg-free if you need to. An easy 1:1 substitute for an egg is to combine 3 Tbsp. warm water with 1 Tbsp. flaxseed meal. Set aside allowing the flaxseed meal to absorb the water and then add to the rest of the ingredients. I have, many times, completely taken out all eggs from a recipe like this and used the substitute with no noticeable difference.
Also, as always, treats like this can easily be made in larger batches so that you have a loaf or two of banana bread to freeze for future use. I always figure, if I am going to dirty the kitchen to bake, might as well make it in bulk! 🙂