My garden this year is out of control! My zucchini are ginormous and I’m continually looking for ways to eat it all up. I’m having lots of sauted zucchini and onion (yum!) with kale (also from my garden), but I needed to find another delicious way to eat my zucchini. Check out this uber easy zucchini bread recipe which makes enough for a loaf of bread and 6 muffins.
1 c erythritol
2/3 c canola oil
1 1/4 c unsweetened vanilla almond milk
2 c gluten-free flour
2 t baking soda
2 t cinnamon
1 t sea salt
1 large zucchini from Heather’s garden, grated (or 3 regular sized zucchini’s)
Preheat oven to 350. Mix first four ingredients, in the order listed above. Then add additional ingredients, leaving out the zucchini. Mix until smooth. Add grated zucchini and stir in until well-blended. Pour into non-stick loaf pan (or use olive oil/non-stick spray), about halfway full. Smooth out with spatula. Use rest of batter to make muffins or a small loaf of bread. Bake loaf pan 1 hour or until butter knife comes out clean from center of loaf.