GLUTEN-FREE ZUCCHINI BREAD

A healthy baked treat that screams summer, Gluten-Free Zucchini Bread is a tasty mid-morning or mid-afternoon treat. Great as a loaf or as muffins too!

Prep Time15

Cook Time1

Total Time1 15

Course: Breads, Dessert

Cuisine: American

Keyword: Gluten-free bread, Zucchini bread, Zucchini recipes

Servings:

Author: Olivia Adriance

Ingredients

2 large eggs, at room temperature
¼ cup nut milk, at room temperature
¼ cup avocado oil
½ cup coconut sugar
1 teaspoon vanilla extract
⅓ cup applesauce
2 cups shredded zucchini
1 ½ cups gluten-free flour blend
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt

Instructions

Preheat your oven to 350°F.
Grease a 1-pound loaf tin with coconut oil or cooking spray and set aside. My tin is 8.5 inches x 4.5 inches.
To a large mixing bowl, add the eggs, nut milk, avocado oil, coconut sugar, applesauce, and vanilla extract and whisk or beat with a hand mixer until well combined.
Stir in the shredded zucchini.
To the same mixing bowl, add the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt, and stir gently until just incorporated.
Pour the zucchini bread into your prepared loaf tin and bake for 45 to 50 minutes, or until the outside has deepened in color and a toothpick inserted comes out clean.
Allow the bread to cool on a wire rack. Once cool enough to handle, remove the bread from the loaf tin and continue cooling completely. Slice and serve. Enjoy!!

Nutrition