Gluten-Free Zucchini Bread
The best gluten-free zucchini bread yet! This loaf is perfectly moist and tender, with a subtle sweetness, warm spices, and perfect flavor!
Servings: 12 Servings
Calories: 201kcal
Ingredients
- 1/2 cup oat flour
- 1/2 cup chickpea flour
- 1/2 cup almond flour
- 3/4 cup tapioca starch
- 1 cup coconut sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 eggs lightly beaten
- 1/3 cup coconut oil
- 1/4 cup almond milk
- 1 cup grated zucchini pressed between paper towels to remove the moisture
Instructions
- Preheat the oven to 350 degrees F. Spray a 9" loaf pan with cooking spray and line with parchment paper.
- Whisk together the dry ingredients in a bowl. Add the eggs, coconut oil and almond milk and stir together to form a thick(ish) batter. Fold in the zucchini and mix until combined.
- Pour the batter into the prepared loaf tin and bake the center of a warmed oven for 45 - 60 minutes, until a cake tester inserted into the center comes off clean. Cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before slicing.
- To serve, slightly reheat in the toaster oven and slather with your favorite spread!
- For storing, keep in a sealed container or bag for 1 - 2 days on the counter or slice the entire loaf and freeze for 3 - 6 months.
Video
Notes
gluten-free | dairy-free | refined sugar-free | nut-free | yeast free
adapted from Gluten-Free Goddess
Nutrition
Serving: 1slice | Calories: 201kcal | Carbohydrates: 26g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 146mg | Potassium: 132mg | Fiber: 2g | Sugar: 10g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 1mg