Gluten Free Zucchini Bread
Today’s recipe is a true classic & my favorite sweet bread, Zucchini Bread. I based this recipe on the one that my mom used to make for our family. My goal was to have the same classic flavors but make it gluten free. I made this recipe a few times and tweaked it till it baked perfectly to my taste. It’s the most delicious while still warm and slathered with butter which makes a perfect afternoon snack or part of a healthy breakfast.
Thank you for joining me in my small part of the digital world. I hope you like the zucchini bread as much as we do. Have a beautiful & healthy day!
Gluten Free Zucchini Bread
Ingredients
- 1.5 Cups Almond Flour
- 1/4 Cup Arrowroot Flour
- 1.5 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 Cup Oats If you don't tolerate oats, omit & increase almond flour by 1/2 cup.
- 1/2 Cup Coconut Sugar Brown Sugar works well to
- 3 Eggs
- 1 tsp Vanilla
- 3 TBSP Unsweetened Applesauce
- 1 Cup Zucchini Grated
Instructions
- Preheat oven to 325 degrees.
- In a medium bowl sift the almond flour, baking powder, baking soda, and cinnamon. I like to sift my flours, baking soda and baking powder because it makes for an easier batter to mix since baking soda and baking powder tend to clump than mix in the oats and salt.
- In another medium bowl add the coconut sugar, then beat in eggs one at a time. Add vanilla and applesauce, mix well.
- Mix the wet and dry ingredients, after mixing I usually allow the batter to rest for five minutes because it takes more time compared to regular flours for gluten free flours to absorb moisture. Lastly stir in 1 cup grated zucchini.
- Grease a bread pan, my favorite oil to use is coconut oil. Place batter into pan and even it out with a spatula. Bake at 325 for 50 minutes or until toothpick inserted into middle of bread comes out clean.
- Enjoy the Deliciousness!