This recipe holds a special place in my heart. Growing up, my dad would bake homemade bread every week for breakfast! Though delicious, the ingredients were... not the best quality. As my family learned more about health over the years, my dad began to adjust the recipe to provide energy giving ingredients that did not cause inflammation. Some trial and error later, he can now say he has PERFECTED this recipe! It is not only GF and DF, it also is refined sugar free, and definitely not taste free! Enjoy as a breakfast or dessert, with your favorite glass of nut or grass-fed milk, coffee or tea!
2 cups Coconut Sugar
4 free range Eggs (beaten)
1 tsp. 100% pure Vanilla
1 cup Avocado Oil
2.5 cups GF Oats or Oat Flour
1 cup Almond Flour
1.5 tsp. Baking Soda
3/4 tsp. Baking Powder
1 tsp. Sea Salt
1 tsp. Cinnamon
2 cups grated Organic Zucchini
1/2 - 1 cup raisins OR Chocolate Chips (we like enjoy life brand) and/or Walnuts (all optional)
Preheat oven to 350 degrees.
In a large mixing bowl, beat together coconut sugar and eggs.
Stir in vanilla, then oil. Set aside
If you have whole oats, stick them in a blender to create a flour.
In a separate bowl, combine dry ingredients (Oat flour, Almond flour, baking soda, baking powder, salt, and cinnamon)
Next combine the dry ingredients with the wet ingredients, alternating with the zucchini until everything is incorporated and well mixed.
Stir in any add ins you would like (raisins, chocolate chips, walnuts.)
Pour into two greased and floured 9x5 inch loaf pans and bake for 40-45 minutes. You could also scoop into 24 muffin tins and cook for 15-20 minutes, or one loaf pan and 12 muffin tins and take out each one according to cook time above.