2 Egg (beaten)
1/4 cup Coconut Oil (melted)
1 Banana (ripe, mashed)
1 Zucchini (1 cup grated. Soak up water from the zucchini with a paper towel.)
1 1/2 tsps Vanilla Extract
1/2 cup Coconut Flour
1 1/2 tsps Cinnamon
1/2 cup Coconut Sugar
1 tsp Baking Soda
1/4 tsp Sea Salt
1/4 cup Vegan Chocolate Chips (Optional)
Pre-heat over to 350 degrees and line one loaf pan with parchment paper or muffin tin liners.
Combine all wet ingredients (eggs through vanilla) with a whisk into a medium size bowl until well combined.
In a smaller bowl combine the dry ingredients (coconut flour through salt) with a whisk.
Using a spatula, fold in the dry ingredients with the wet ingredients until there are no clumps and it's evenly combined. Fold in the dark chocolate chips, if desired.
Bake the muffins for 20-25 minutes or until an inserted toothpick comes out clean. To make this into a loaf simple increase baking time to 45-50 minutes. Cool for 15 minutes and then gently remove the bread/muffins from the pan. Slice, serve with ghee or butter, if desired and enjoy!
Vegan/Allergic to eggs?
Make a flax egg by combining 1 Tbsp of ground flax with 3 Tbsp of water for each egg. Let the mixture sit for about 10-15 minutes in the refrigerator until thick and then add to the recipe.
Grating Zucchini Tips
Zucchini is a very water dense vegetable so you'll need to press the liquid out of it before adding it to the wet ingredients.