Zucchini Jalapeño Bröd

Zucchini Jalapeño Bread 

Makes 2 Loafs

Ingredients:

3 Cups All Purpose Flour (Gluten free - I would suggest 1,5 Almond and 1,5 Coconut Flour)

1,5 Tsp Salt

1 Tsp Baking Soda

1 Tsp Baking Powder

1 Tsp Cinnamon

1 Tsp Chili powder

Dash of ground Cumin and Cardamom

3 Eggs

1 Cup Vegetable oil

¾ Cup Brown Sugar

¾ Cup Regular Sugar

1 Tsp Vanilla extract

3-4 Cups Grated Zucchini ( I took out the big seeds )

3 Jalapeños, sliced in thin slices, I did not Devein or take out the seeds – but we like spice!  

*Optional Handful of Walnuts or Seeds of any kind to make it a bit crunchy J

Directions:

Preheat Oven to 325 F

Grease 2 8x4 Inch Loaf pans

Put all dry ingredients together in a bowl ( except the Sugar )

In a Large bowl, Beat the eggs with the oil, vanilla and sugar until creamy. Add the dry Ingredients, a little at a time to the wet and mix well… I did it by hand but I´m sure a mixer will be just as good J Stir in the Zucchini and Jalapeños plus the optional Nuts / seeds

Pour in to the greased pans and bake them in the oven for about 60 minutes – Enjoy!