Why can I never find the recipe I am looking for on the internet? I have a couple of zucchinis to use up and a lot of frozen bananas that I should be using too. This is a combination of three different recipes.
I don’t mind small amounts of coconut flour in my baking as long as I combine it with almond flour.
Well this recipe does not have any coconut flour in, but all the tasty things we want in the fall. I usually don’t use much molasses, but it gives the batter that full depth flavour.
I also love raisins. In all the years of raising kids I’ve found they do not particularly like them, but eat them because I refuse to eliminate them. Craisins are great with pumpkin, but I didn’t feel like experimenting when it came to this recipe.
I hope you enjoy this loaf. ZUCCHINI GINGER LOAF by Jayne Holgate
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Ingredients (2 loaves)
Instructions Preheat oven to 350 degrees. Line 2 loaf pans with parchment paper. Combine wet ingredients (not zucchini) and beat on medium for about 2 minutes. Add spices and mix. Add almond flour and soda and mix. Add zucchini and raisins and mix until combined. Pour batter into loaf pans. Bake for 50 - 60 minutes until a toothpick comes out clean. Remove from oven and let cool for 5 minutes. Cool on wire rack.
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Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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