Zucchini Bread or Muffins

Zucchini Bread or Muffins

This Christmas we had a family potluck. My daughter-in law, Aletha, brought her zucchini muffins made with almond flour and almond milk. It was a treat for all of us.

2 cups flour

1 cup almond flour

1 tsp sea salt

1 tsp baking soda

3/4 tsp baking powder (Rumford)

2 tsp cinnamon (optional)

1 cup coconut sugar

1 cup dark chocolate chips

1/2 cup oil

1/4 cup almond milk

2 tsp almond extract

1-3 1/2 cups grated zucchini

For topping 1:

almonds for decoration

Murray River Australian flake salt for top

For topping 2:

1/2 cup brown sugar not packed

1/2 cup flour

1/2 cup quick oats

1/4 tsp cinnamon

1/2 cup softened butter

Preheat oven to 350 degrees Lightly grease your pan or muffin tin. Set aside. If you are using large loaf pans preheat to 325 degrees.

In a large mixing bowl, combine flour, salt, baking soda, baking powder, chocolate chips and cinnamon until well mixed. Set aside. In a second bowl whisk together sugar, oil, almond milk, and almond extract for a minute or two until the mixture is syrupy. Add the wet ingredients, to the dry along with half of the zucchini. Mix until well combined, then fold in the remaining zucchini. Portion the batter evenly into well greased pans filling each pan about three quarters full. If using one of the toppings sprinkle evenly across the top of the batter.

Bake for mini loaves or muffins at 350 degrees for 40-45 minutes. For large loaves at 325 degrees for 70-80 minutes. Insert a toothpick into the center until it comes out clean. Allow to cool on cooling racks before removing from the pans. Muffins can be put into muffin cups for easy removal.

— Barbara Rexford