In case you have any more zucchini lying around or in your freezer...
3/4 C coconut flour (sift it first, to loosen it up and get all the chunks broken up)
1 tsp allergy-friendly baking powder (or just sub 3/4 tsp baking soda + 1 tsp cream of tartar or vit c crystals)
1/2 tsp sea salt
6 eggs
1/2 C olive oil, or coconut oil (or butter), melted
2 tbsp honey or maple syrup
1 tsp allergy-friendly vanilla extract
3/4 C grated zucchini
1/2 C allergy-friendly chocolate chips
Mix dry ingredients and set aside.
In a separate bowl, mix eggs, honey, vanilla & oil until well blended. Slowly add dry ingredients until fully absorbed. Add zucchini. Fold in chocolate chips.
Line a loaf pan with parchment. Bake for ~60 minutes at 350*F. Allow to cool for a while before attempting to cut.
Enjoy!
Subscribe to:
Post Comments (Atom)
HI.
ReplyDeleteThanks for posting. I'm taking this recipe with me for a nature connection camp tomorrow at South Coast Farms in southern California. We'll be cooking it in the Cob Oven.
We may try a variation of replacing part of the coconut flour with some locally harvested acorn meal. We're always experimenting.
Thanks again,
Jodi Levine
Earthroots Field School
Trabuco Canyon, CA