Mom's Zucchini Bread
I tried this recipe as a base to start with- and made some big changes. I wanted to stay away from refined sugars, and gluten. I'm not celiac, but I do get sluggish when I eat wheat. These are my changes:
I used gluten free flour- same amount, 2/3 cup coconut oil and the rest apple sauce, added 1 healthy tsp of each extra spice- cardamon, ginger and cloves, 2 tsp of yacon powder, and used coconut sugar for all the sugar, with a nice drizzle of agave for added sweetness, added pumpkin seeds and cranberries, and one extra cup of grated zucchini. The other ingredients were left as the recipe stated (salt, baking powder, eggs, nuts etc) I baked at 325 in lightly oiled muffin tins, and the results were amazing! (yield about 3 dozen muffins)
As you can see, I changed the recipe a lot, but I figured that I would review this one as a 4 because it gave me a starting place. The "muffins" were perfect- not too dense, still moist, and the flavour was great. My guy couldn't get enough of them right out of the oven!
2 users found this review helpful
Sep. 21, 2013