Gluten-Free Zucchini Bread
Ingredients:
- 1 ½ cups grated zucchini (about 2 small zucchinis)
- 1 ¾ cups gluten-free all-purpose flour
- ½ cup almond flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 large eggs (or flax eggs for a vegan option: 2 tbsp ground flaxseed + 6 tbsp water)
- ½ cup coconut oil, melted
- ½ cup maple syrup or honey
- 1 tsp vanilla extract
- ½ cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat oven:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- Grate zucchini:
- Grate the zucchini and place it in a strainer. Gently press to remove excess moisture and set it aside.
- Mix dry ingredients:
- In a large bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Mix wet ingredients:
- In a separate bowl, whisk together the eggs (or flax eggs), melted coconut oil, maple syrup (or honey), and vanilla extract.
- Combine wet and dry ingredients:
- Pour the wet ingredients into the dry ingredients and stir until combined. Gently fold in the grated zucchini and any optional mix-ins (walnuts or chocolate chips).
- Bake:
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow the zucchini bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Enjoy your gluten-free zucchini bread! It’s perfect for breakfast, snacks, or dessert.