Zucchini Bread

Ingredients

  • ¼ tsp salt
  • 1 cup quinoa
  • 1 cup buckwheat flour
  • ¼ cup chickpea flour
  • ¼ cup almond flour
  • 1.5 tsp baking soda
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp cloves
  • 3 scoopulas of concentrated stevia
  • ⅓  cup coconut oil
  • 3 eggs
  • 1 tsp lemon juice
  • 1 T honey
  • 1 cup lite coconut milk
  • 1.5 cups shredded zucchini

Makes 1 pan of 8 mini loaves

  1. Mix dry and wet ingredients separately.  Then blend them together.
  2. Bake at 350°F for 25 minutes.

Notes

  • Full fat coconut milk should work fine.  Lite coconut milk was all I had on hand!
  • Freezes very well.

https://www.archerfriendly.com/2009/09/experiments-from-the-archerfriendly-kitchen-zucchini-bread