Zucchini Bread or Muffins

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

  • 2 cups (234 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.

— Karen Hoch
Tagged: All-Purpose Baking Mix Recipes

Comments (1)

I made this recipe. This is the day after. What a disappointment. I should have known better. It turned out heavy like a brick, chewy, doughy feeling in the mouth, bland. It needs less flour or more fluid. Maybe add applesauce. It needs leavening like eggs or flax substitute, homemade baking powder/soda. Not sweet enough. It does not “pour” into the pan. I had to spoon large clumps into the pan, press it down into the corners, the lumpy top was hard to “smooth”. I’m sorry, I wasted my ingredients on this one. I have to throw it out.

Nancy