Hello there!
With zucchini in abundance at the moment, there is no better use of it than zucchini bread! It is filled with a lot of the zucchini (yay veggies!) and with some substitutions, can be made without white sugar or butter. I still top this with a little butter because it is delicious! My other favorite zucchini recipe is used as a noodle substitute. Check out my easy Pho here!
When I first created this recipe, I only added 1.5 cups of gluten free flour, took my pictures and enjoyed a slice (or 2) of the zucchini bread. It was tasty, but I was not satisfied with its density. A traditional loaf rises a little more. Bellow, I adjusted the recipe to 2 cups of flour. The bread was not as dense and rose much higher. Both were delicious!
If you are okay with dairy and some good fat, warm up a slice of the zucchini bread and add a little bit of good quality butter. I love Kerrygold Grass-Fed Butter!
Enjoy!
Gluten-Free Zucchini Bread
Ingredients
- 2 cups Grated Zucchini
- 3 Eggs
- 1/2 cup Pure Maple Syrup
- 1/4 cup Coconut Sugar
- 1/3 cup Melted Coconut Oil
- 1 tsp Vanilla Extract
- 2 cups Gluten Free Flour
- 1/2 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Ground Cinnamon
Instructions
- Preheat oven to 350 degrees.
- In the meantime, mix grated zucchini, eggs, maple syrup, coconut sugar, melted coconut oil and vanilla extract in a large bowl.
- In a separate bowl, mix flour, baking soda, baking powder, salt and cinnamon.
- Combine wet and dry ingredients until well combined.
- Pour batter into a greased loaf pan and spread evenly.
- Bake for 50-60 minutes or until toothpick comes out clean. Let it cool in pan for at least 10 minutes. Use a knife to go around edges of bread to make sure it comes out of pan perfectly. Serve warm or reheat when ready to eat.
