2 cups grated zucchini (1/2 lb) grate and set aside
WET
2 eggs
3/4 cup packed brown sugar
1/4 cup white sugar
1/4 cup white sugar
1/4 cup avocado oil (or coconut oil, olive oil)
1/4 cup liquid (coconut, oat, almond etc or soda water)
1 tsp vanilla extract
1 tsp vanilla extract
DRY
2 cups gluten free flour - using bobs
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
1 cup blueberries (frozen or fresh)
MAKE
grate zucchini and set aside.
in a stand mixer or in bowl with a wire whip, add the sugars and eggs and beat till fluffy.
with the mixer running pour the oil in a slow stream to incorporate.
next add the liquid and vanilla in and mix to combine.
sift the dry together then add 1/3 of the flour at a time in and do a quick turn - do not over mix this will make the tuff.
Fold the zucchini and blueberries in.
Pour into prepared pans lined with parchment
BAKE 350°F for 60 minutes (depends on the size of pans - check at 30/45 minutes.
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