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Gluten free gone wild! Enjoy a healthy twist on zucchini bread.
Preheat your oven to 350 F. And paper liners into a 12-count muffin tin.
Cut the ends off of your zucchini and grate it into shreds. Set aside.
In a small bowl mix together the flours, baking soda and pumpkin pie spice. Set aside.
In a mixing bowl with your mixer, combine the sugar, yogurt and eggs and beat until the sugar is incorporated.
Add the flour mixture a little at a time to the egg mixture and continue mixing until well combined. Now add the shredded zucchini and mix.
Add the batter into the muffin tins, I made 12 large muffins. Bake for 30-35 minutes. Remove from the oven and allow to cool in the pan for a few minutes before serving.
These are best stored in your fridge once they are done cooling completely. Also, store remaining almond flour in your freezer to keep it fresh, but let it come to room temperature to use it next time.
Note: I will say almond flour does … err … speed up digestion, which can be good or bad. But I had to warn you guys about that particular aspect.
Adapted from Against All Grain.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!