Zucchini Bread

Zucchini Bread and Zucchini Muffins!
Zucchini Bread and Zucchini Muffins!

This week I am directing a camp on a farm!  You know what that means?  Tons of fresh veggies to work with!  On the farm, we used our solar oven to roast some zucchini’s, but the kiddo’s requested Zucchini Bread/Muffins, so this post is for all you Zucchini Bread Lovers!

1 C coconut flour

1/2 C whole wheat pastry flour

1/2 tsp baking soda

1/2 tsp baking powder

1 tsp pumpkin pie spice mixture

1/2 tsp nutmeg

1 1/2 tsp egg replacer

3/4 C applesauce

2 TBSP almond milk

1/2 C raw honey

2 tsp vanilla

1 C grated zucchini

In one bowl, sift together flours, baking soda, baking powder, pumpkin pie spice, and nutmeg.  In a separate bowl whisk together the egg replacer, honey, almond milk, vanilla, and applesauce.  Add the Zucchini to the wet mixture.  Add the dry mixture and combine well.  Place 1/4 C of the mixture into cupcake tins, sprayed with non-stick cooking spray.  Bake at 350 degrees for 30-45 minutes, until golden brown.  To feeling alive!

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