Zucchini is high in antioxidants like lutein, zeaxanthin and beta-carotene. Beta-carotene can also be found in carrots. Zucchini is packed full of the vitamins C, A, K, B6, folate and thiamine. Zucchini has minerals of cooper, potassium, magnesium, manganese and phosphorus.
Ingredients:
One cup of gluten free one to one baking flour
Two teaspoons of baking powder
One & half teaspoons of baking soda
One & half teaspoons of sea salt
One teaspoon of cinnamon
One & half teaspoons of nutmeg
One cup of grated zucchini
One fourth cup of almond milk
Two large brown eggs
How to make:
Preheat your oven to 350 degrees. Grease a loaf pan with butter. In a medium bowl, combine all your dry ingredients and mix together. In a small bowl, mix together your wet ingredients. Mix your zucchini into your wet ingredients last. Next add your wet ingredients into your dry ingredients and mix well. This should yield a firm yet porous batter. Pour your batter into your loaf pan and bake for eighteen to twenty minutes or until golden brown. Remove from oven and let cool.Let bread cool and then remove from pan.Enjoy!
Prep Time: Ten minutes
Cook Time:Eighteen to Twenty minutes
Serving Size: One serving
If you make this recipe please tag me in your social media post on Facebook @TheHolisticGlenBy GlennaJames or on twitter @TheHolisticGlen . I would love to see pictures or video if you make this.