This moist and delicious bread is a great way to make use of the massive amounts of garden zucchini available in the summertime! Use the grating disc on your food processor to quickly grate the zucchini or offer the task to your child to be done with a hand grater. I use stone mini loaf pans which evenly distribute the heat and don't cause any sticking.
Ingredients
Dry Ingredients
1½ cups
sorghum flour
1 cups
blanched almond flour
½ cups
tapioca flour
1 tablespoons
baking powder
1 teaspoons
xanthan gum
1 teaspoons
cinnamon
½ teaspoons
baking soda
½ teaspoons
sea salt
Wet Ingredients
½ cups
melted
coconut oil
¾ cups
coconut sugar
2 large
eggs
2 cups
grated
zucchini
1 cups
non-dairy milk
Optional Additions
½ cups
dark chocolate chips