* What to do with the zucchini coming out of every gardener's ears every summer? Bake bread!

  • 2 cups (240 grams) Truly AIP All-Purpose Baking Mix
  • 1 1/2 cups shredded zucchini
  • 1/3 cup oil
  • 1/3 cup maple syrup
  • 2 Tbsp. water
  • 1 tsp. cinnamon
  • 1/4 tsp. ground cloves

Preheat oven to 350. Lay a sheet of parchment across long sides of 8x4" loaf pan for easier removal of bread. Lightly grease exposed parts of pan. 

Mix all ingredients together and pour into prepared loaf pan. Smooth top and bake for 30 minutes uncovered. Cover loosely with foil for an additional 20-30 minutes, until toothpick comes out clean. Remove from oven and let cool in pan for 10 minutes, then remove loaf to a wire rack. Cool completely before slicing.

Muffins: Distribute batter evenly into 12 paper lined muffin cups. Bake at 350 for 18-20 minutes. Use toothpick test.

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