Happy Easter y’all! I hope you are having a fabulous weekend spent with family and friends. I know I am. It’s a great time to relax and have quality time with your loved ones.
I recently found a delicious and easy recipe from The Skinny Confidential for zucchini bread or muffins whichever you prefer. Super easy to make and most ingredients you should have at home.
Here is what you’ll need:
- 1 1/2 bananas
- 3 shredded zucchinis
- 1 1/2 cups of raw almond butter
- 3 eggs
- 1 tbsp vanilla
- 2 tbsp maple syrup
- Handful crushed walnuts
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp salt
- 1 1/3 tsp apple cider vinegar
- 3/4 tsp baking soda
Preheat the oven to 350. Grease a loaf pan with coconut oil and set aside. In a large bowl, mash the bananas with a fork until they become a liquid paste. To the bananas, add shredded zucchini, almond butter, eggs, vanilla, maple syrup, walnuts, cinnamon, nutmeg and salt. Mix well until smooth. The walnuts and syrup are optional.
Add the baking soda to the bowl and pour the vinegar on top of the baking soda. When you see it fizz up, fold the soda and vinegar gently into the batter to lighten it up. This step is important because it adds the fluffiness.
Pour the batter into greased pan along with additional nuts if wanted. Bake 50 minutes to an hour depending on your oven. If baking muffins, bake for 20 minutes. Enjoy!
Side note: I didn’t get the chance to shred my zucchini since I was on a time crunch so I chopped mine up but they still came out tasty. I also used peanut butter instead since I forgot to pick up almond butter. They still came out great though 😉