Soft Cinnamon Zucchini Bread
1 loaf +1 mini loaf (or 1 loaf + 6 muffins)
1 hour 15 minutes
2 cups Anthony’s Goods Almond Flour 1 tsp salt ½ tsp baking powder ½ tsp baking soda 1 T Anthony’s Goods Cassia Cinnamon 1 ½ cup Anthony’s Goods Buckwheat Flour 3 ½ cups shredded zucchini 3 eggs 2 cups Anthony’s Goods Coconut Sugar 1 cup Anthony’s Goods Coconut Oil 2 tsp vanilla extract
Preheat oven to 350 degrees. In a medium bowl, add the dry ingredients: buckwheat flour, almond flour, baking soda, baking powder, cinnamon, and salt; stir the dry ingredients until combined. In another bowl, add the coconut oil, zucchini, coconut sugar, eggs, and vanilla; stir the wet ingredients until combined. Next, fold the dry ingredients into the wet ingredients until mixed through. Dump the batter into a greased loaf pan (and muffin pan or mini loaf pan). Place the pans into the oven and bake the muffins or mini loaf pan for 20-30 minutes or until set. Bake the large loaf pan for 50-60 minutes or until set. Once the bread is cooked, remove them from the oven and allow it to cool for at least 15 minutes before slicing. Store the leftover cookies in an airtight container.