Zucchini Bread

                                                                                           

Get Ready For Some Delicious Zucchini Bread

Preparation

350° for 50 minutes

Makes 1 loaf and 8 muffins

Ingredients

Clarified butter for the pan

2 C grated zucchini, About 1 ½ medium

3 C GF flour

1 t Himalayan salt

1 t baking soda

3 t ground cinnamon

2 C pure maple syrup

3 eggs

3 t pure vanilla extract

Directions

  1. Preheat the oven to 350° & grease pan with the butter.

  2. Place the grated zucchini in a paper towel or dish towel. Over the sink or garbage can, squeeze out the extra moisture.

  3. In a large bowl, mix the flour, salt, baking soda, and cinnamon until well combined. In a separate large bowl, whisk together the maple syrup, eggs, and vanilla. Add the zucchini to the egg mixture and stir to combine. Add the wet ingredients to the dry ingredients and mix well.

  4. Pour just over half the batter into the loaf pan so the pan is a little more than two-thirds full. Using the remaining batter, fill each muffin tin three-quarters full. Bake the loaf for 45 – 50 minutes, or until a toothpick comes out clean. Let cool 30 minutes. Bake the muffins for 20 – 25 minutes, or until a toothpick comes out clean.

Let cook 15 minutes