Delicious Gluten-Free Zucchini Bake Recipe

Gluten Free

6 servings

2 – room temp. organic eggs

1 1/2 cup – monk fruit (Erythritol Free), stevia or organic coconut sugar

1/2 cup – softened coconut oil

2 tsp – vanilla

1 1/2 cup – fresh grated zucchini “drained” (if frozen thaw and drain well)

2 cups – gluten – free Bob’s Red Mill All-Purpose Baking Flour

2 Tbsp – buckwheat flour

2 tsp – guar gum

1 1/2 tsp – aluminum – free baking powder

1 tsp – baking soda

1/2 tsp – sea salt

1 tsp – cinnamon

1 cup – raisins

1/2 cup – unsweetened applesauce

1/4 cup – unsweetened almond milk

Beat together the eggs, sugar, and oil, then add the remaining ingredients. Mix with an electric mixer for 3 minutes on medium speed. Then scrape the bowl and mix on medium speed another 60 seconds. Grease an 8×8 baking dish and pour batter in. Batter should not be too thick or thin. If it is too thick, mix a little more almond milk in. Bake at 350 degrees for 45 min to 1 hour. It is ready when a toothpick comes out clean. Spread coconut oil over the top as soon as it comes out of the oven. Sprinkle with a little sugar of your choice.

Recipe by: Christina McCarty