Gluten-Free Zucchini Bread
With zucchini in abundance, this zucchini bread is a perfect recipe to use some up. It is gluten-free and refined-sugar-free. Best served warm with some grass-fed butter spread on top!
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.