Almond Zucchini Bread or Muffins

These are going to be made over and over in our house.  We took out the maple syrup to make them sugar free.



Ingredients

• 1½ cups almond flour
• 1½ teaspoons baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• 1 cup grated zucchini, water squeezed out
• 3 eggs
• 3 tablespoons maple syrup (I took out the syrup)
• 1 banana, mashed
• 1 tablespoon coconut oil, melted

Instructions

• Preheat oven to 350 degrees and grease two mini bread loaf pans or a muffin tin.
• Combine dry ingredients in a small bowl and set aside.
• Combine wet ingredients besides zucchini in a stand mixer and beat on medium for about 2 minutes. Alternatively, combine in a large bowl and whisk together vigorously.
• Add zucchini and mix until combined.
• Pour dry ingredients into wet and mix until incorporated.
• Pour batter into loaf pans.
• Bake for 32-35 minutes until a toothpick comes out clean.
• Remove from oven and let cool for 5 minutes.
• Transfer bread out of loaf pan and cool on wire rack.

Recipe courtesy of Running To the Kitchen