Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Prepare your loaf or muffin pan – use a
Nonstick Cooking Spray (as needed)
, if necessary.
Step 3
In a small bowl, mix together the
Gluten-Free All-Purpose Flour (1 1/2 cups)
,
Baking Powder (1/2 tsp)
,
Baking Soda (1/2 tsp)
,
Salt (1/2 tsp)
,
Pumpkin Pie Spice (1/2 tsp)
and set aside.
Step 4
Add the
Eggs (2)
into the bowl of your stand mixer with the paddle attachment and beat on medium-high until they are light – approximately 2-3 minutes.
Step 5
Pour in
Coconut Sugar (1/2 cup)
and beat for an additional 2 minutes.
Step 6
Add the
Canola Oil (1/2 cup)
slowly and beat for 1-2 minutes.
Step 7
Add
Pure Vanilla Extract (1 tsp)
and
Zucchini (1 cup)
and beat until just combined.
Step 8
Add the dry flour mixture to your wet mixture and beat until combined. Pour into your loaf pan or muffin cups.
Step 9
Bake loaf at 350 degrees F (180 degrees C) for 50-60 minutes or until a toothpick comes out clean. For muffins, bake for 20-25 minutes.
Step 10
Cool in pan for a few minutes before turning the loaf out on a wire rack to cool thoroughly. Store in airtight container or in the fridge.
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