Gluten-Free Zucchini Bread
A delightful gluten-free zucchini bread that combines nostalgia with modern dietary needs, perfect for using up summer zucchinis.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 12 servings 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup almond flour
- 1 cup gluten-free all-purpose flour
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C), and grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate the zucchini using a box grater or food processor and squeeze out excess moisture if needed.
- Whisk together the melted coconut oil, maple syrup, coconut sugar, and eggs in a large bowl, then stir in the vanilla extract.
- Mix together almond flour, gluten-free all-purpose flour, baking soda, baking powder, salt, and cinnamon in a separate bowl.
- Gradually pour the dry mixture into the wet mixture, stirring gently until just combined.
- Fold in the grated zucchini with a spatula.
- Pour the batter into your greased loaf pan, spreading it evenly.
- Bake for 50-60 minutes, checking for doneness with a toothpick.
- Cool the bread in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure to squeeze out moisture from zucchini for the best texture. Can substitute eggs with flax eggs for a vegan option.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: zucchini bread, gluten-free, baked goods, comforting recipes, healthy baking