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Ingredients
- 1/2 cup palm sugar
- 1/4 cup liquefied coconut oil or olive oil
- 1/3 cup unsweetened applesauce
- 1 1/2 tsp vanilla extract
- 2 eggs
- 1 teaspoon xanthan gum
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 cup tapioca starch
- 1/2 cup millet flour or sorghum flour
- 1/2 cup brown rice flour
- 1 smallish zucchini, grated and blotted off with paper towels (about 3/4 cup)
- 1 baking apple, grated (about a cup)
Preparation
Step 1
Preheat oven to 350 degrees (F).
Cream together the palm sugar, coconut oil, applesauce, and vanilla. Whisk in the eggs, and then add the xanthan gum, cinnamon, nutmeg, sea salt, baking soda, baking powder, tapioca starch, millet flour, and brown rice flour. Stir until the batter is smooth and well blended. Fold in the zucchini and apple.
To make the loaf:
Pour the batter into an 8.5” x 4.5” parchment paper lined and lightly greased metal bread pan (
). Bake for 50-60 minutes, or until the crust is golden brown and a knife, when inserted into the center of the loaf, comes out clean. Remove the loaf from the bread pan and place it on a wire rack to cool. Cool completely before slicing.
To make the muffins:
Divide the batter equally between 14 paper-lined muffin tins. Bake for 16-20 minutes, or until a toothpick, when inserted into the middle of one of the muffins, comes out clean. Place on a wire rack to cool.