zucchini bread

Ingredients

  • 1 cup of grated zucchini (from about 1 medium zucchini)
  • 1 1/4 cup all purpose gluten free flour – I use Bob’s Red Mill
  • 1/4 cup almond flour or regular all-purpose gluten-free flour if you have a nut allergy
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon xanthan gum (omit if your flour blend already has it)
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons cinnamon
  • 3/4 cup brown sugar
  • 1/3 cup coconut oil or ghee
  • 3 free range eggs
  • 1/4 cup of milk of choice
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon pure vanilla extract
  • 1/3 cup chopped walnuts, optional

Instructions

  1. Preheat your oven to 350 degrees. Spread 3 mini loaf pans with coconut oil or gluten free spray, (or one standard 9-inch loaf pan)
  2. Place the shredded zucchini into some paper towels or a nut bag and gently squeeze out any moisture.
  3. Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, coconut oil, eggs, alternative milk, lemon juice and walnuts. Whisk thoroughly until smooth. 
  4. Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini and the nuts. 
  5. Divide evenly between the pans,  and bake for 35-40 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
  6. Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.