Zucchini Oat Loaf

Ingredients:

• 300 gr ( 2.75 cups ) gluten free oat flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp ground nutmeg

• 1/2 cup melted coconut oil

• 1/2 cup packed brown sugar

• 1/2 cup granulated sugar

• 2 eggs room temperature

• 1/4 greek yogurt

• 2 tsps vanilla extract

• 1.5 cups shredded zucchini

• 3/4 cup chocolate chips or hazelnuts

Be sure to use certified Gluten Free oat flour if you have a serious allergy to gluten.

Directions:

1. Preheat oven to 350º and grease loaf pan.

2. Whisk flour, baking pwd, baking soda, salt, cinnamon and nutmeg together in a bowl until well combined. set aside.

3. In a medium bowl whisk eggs, oil, brown sugar, granulated sugar, greek yogurt and vanilla extract together until well combined. Mix zucchini in with wet ingredients until just combined.

4. Pour wet ingredients into dry ingredients and gently stir until just combined; do not over mix. Fold in any additional ingredients: chocolate chips, hazelnuts, walnuts, etc…. Batter should be slightly thick.

5. Spread batter evenly into a prepared loaf pan. Bake for 50 - 60 minutes. Your bread is done when a toothpick inserted in the center comes out clean. remove bread from the oven and let cool for 1 hour before removing from loaf pan.

6. Cover and store bread at room temp for 3 to 4 days or in the refrigerator for up to 1 week.