Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Gluten Free Zucchini Bread
Ingredients
- * 2 C shredded zucchini
- * 1 can (8 oz.) crushed pineapple, drained
- * 3 C all-purpose gluten-free flour (I used Teff Flour, see picture below)
- * 3 eggs
- * 1 C coconut oil
- * 2 C sugar (Raw sugar)
- * 2 tsp. gluten-free vanilla
- * 2 tsp. baking soda
- * 1 tsp. Real Salt (kosher saltt)
- * 1/2 tsp. baking powder
- * 1 1/2 tsp. cinnamon
- * 3/4 tsp. nutmeg (dash)
- * 1 C chopped walnuts (optional) (I used almond slivers)
- * I (don't judge) used a cup of canned sliced carrots
- * I added a handful of raisins
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