Yield: 8-10 servings (1 loaf)
Prep Time: 20 minutes
Total Time: 80 minutes
1 cup sorghum flour
½ cup cornstarch
½ cup coconut flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
½ teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
¾ cup canola or coconut oil
½ cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1 cups shredded zucchini
1 cup shredded sweet potatoes
Prep Time: 20 minutes
Total Time: 80 minutes
1 cup sorghum flour
½ cup cornstarch
½ cup coconut flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon allspice
½ teaspoon baking powder
½ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
¾ cup canola or coconut oil
½ cup plain Greek yogurt
2 eggs
1 teaspoon vanilla extract
1 cups shredded zucchini
1 cup shredded sweet potatoes
- Preheat oven to 375 degrees F. Line a muffin tin with paper liners and lightly spray with nonstick spray.
- In a mixing bowl, whisk together sorghum flour, cornstarch, coconut flour, cinnamon, ginger, allspice, baking powder and salt.
- In the bowl of a standing mixer, beat together granulated sugar, brown sugar, oil, Greek yogurt, eggs and vanilla extract. Mix until thick and smooth.
- Add the dry ingredients into the wet ingredients in 3 separate additions, beating well after each addition. Fold in the shredded zucchini and sweet potatoes.
- Pour the batter into the prepared muffin pan and bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Cool before removing from pan.