Basil Zucchini Bread

Celebrating the last of the garden. These bite size BLT’s feature my Basil Zucchini Bread by using a mini muffin tin.  This recipe can easily be gluten free by replacing the AP flour with gluten free flour.

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Basil Zucchini Bread

• 2 cups of flour

• ¼ tsp salt

• ¼ tsp pepper

• ¼ tsp onion powder

• ¼ tsp garlic powder

• 1 tsp baking soda

• 1 ½ tsp of baking powder

• ¼ cup of oil

• 1 egg

• 2 cups of zucchini

• ¼ cup of basil

  Preheat oven to 350⁰.  Spray your muffin tin or loaf tin with canola oil.  Mix together all the dry ingredients.  Whisk together the oil and egg, add to dry ingredients along with the zucchini and basil until fully combined.  Place in oven and cook until done, when a toothpick comes clean out.  For small muffins 15 minutes, muffins 25 minutes and a loaf 45 minutes.