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Gluten Free Zucchini Bread

This gluten free zucchini bread is a delicious, easy snack to make.
Course Snack
Cuisine American
Keyword Zucchini
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 174kcal
Author Annemarie Rossi
Cost $.50 per serving

Equipment

Ingredients

  • 2 cups grated zucchini (1/2 lb)
  • 2 cups gluten free flour
  • 1 tsp baking soda
  • 1 tsp powder
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 2 eggs
  • 2/3 cup pure maple syrup
  • 1/4 cup avocado oil (or coconut oil, or other healthy fat of choice)
  • 1/4 cup coconut milk (or other milk of choice)
  • 1 tsp vanilla extract

Instructions

  • Preheat the oven to 350 degrees and grease a standard loaf pan.
  • Grate the zucchini and set it aside.
  • In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a large bowl, stir together the eggs, maple syrup, avocado oil, coconut milk, and vanilla. Stir in the flour mixture, then add the grated zucchini and stir.
  • Transfer the batter to the greased loaf pan. Spread the top of the batter to even it out. Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
  • Carefully remove the bread from the pan and let it cool on a wire rack. Store the cooled bread in an airtight container for up to 2 days, or freeze it for later.

Nutrition

Calories: 174kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 265mg | Potassium: 110mg | Fiber: 2g | Sugar: 12g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg