2 cups Honeyville blanched almond flour
Â½ tsp. sea salt
Â½ tsp. baking soda
1½ tsp. cinnamon
Â½ cup grapeseed oil
Â½ cup Madhava organic agave
1 Tbsp. vanilla
Â½ cup shredded zucchini, peel included
Â½ cup toasted pecans or walnuts (optional)
Preheat oven to 350 degrees. Line a muffin tin with 12 paper liners OR grease and flour a 5 x 8-inch bread pan using almond flour.
In a medium bowl, combine almond flour, sea salt, soda, and cinnamon. In a separate medium mixing bowl, using an electric mixer or wire whisk, combine grapeseed oil, agave, eggs, and vanilla, mixing well. Add zucchini to wet ingredients.
Slowly add dry ingredients to wet ingredients, mixing well. Fold in nuts, if desired. Pour muffin batter into prepared muffin tins, filling each liner halfway, or fill greased and floured bread pan two-thirds full. Bake at 350 degrees for 12″“15 minutes for muffins, or 30″“35 minutes for bread. Muffins and bread will be lightly brown and a toothpick inserted in the center will come out clean when they are done.
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Created with the gluten-intolerant and diabetic in mind, this collection of gluten- and sugar-free recipes will leave you with delicious meals, desserts, and snacks – all made with fresh, organic, and whole ingredients – that are guaranteed to please your family’s pickiest food critic. And the next time someone says, “You are what you eat,” you’ll take it as a compliment.