* What's more fun than using in season produce you can pick from your garden or get at a local market? These are lightly sweet with a touch of tang from the rhubarb. Mix the following together well:

See notes for using OOPS mix with this recipe.

  • 1 cups (120 grams) Truly AIP All-Purpose Baking Mix
  • 1/2 cups shredded zucchini
  • 3 Tbsp. oil
  • 1/4 cup maple syrup
  • 2 Tbsp. water
  • 1/2 tsp. cinnamon

Preheat oven to 350. Muffins: Distribute batter evenly into 6 paper or silicone lined muffin cups. Bake at 350 for 20-22 minutes. Use toothpick test. Best texture is achieved when fully cooled.

For bread: Double recipe. 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.

Notes: Recipe may need 1-2 tablespoons extra liquid if using OOPS mix.


Comments (1)

Um, where’s the rhubarb? It’s not listed in the ingredients — not quantity, nor what you do with it. Please update.