Description
This gluten free zucchini bread is a fan favorite! It’s deliciously moist and tender, and easy to make.
Ingredients
Scale
- 1 ¼ cup gluten-free flour blend
- ¾ cup blanched almond flour
- ½ cup organic cane sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¾ teaspoon cinnamon
- ½ teaspoon sea salt
- 2 cups shredded zucchini
- 3 large eggs, room temperature
- ¼ cup melted coconut oil
- 3 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Step: Preheat the oven to 350°F. Lightly grease an 8×4 inch loaf pan with coconut oil, and line it with a parchment paper sling.
- Step: In a large mixing bowl, whisk together the gluten free baking flour, almond flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
- Step: Place shredded zucchini on a large paper towel, wrap the paper towel around the zucchini, and lightly squeeze a couple of times to remove excess water.
- Step: Add the zucchini, eggs, coconut oil, honey, and vanilla to the mixing bowl and fold together until combined.
- Step: Pour the batter into the prepared loaf pan, spread evenly, and bake for 45-55 minutes, or until a toothpick comes out clean.
- Step: Let the bread cool for at least 10 minutes prior to lifting out of the pan, then cool on a wire rack for 10-15 minutes before serving.
Notes
You can add ½ cup mix-ins like chocolate chips or chopped walnuts. A 9×5 inch bread pan also works; if using this size, check for doneness at 45 minutes.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 202 kcal
- Sugar: 12 g
- Sodium: 155 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg