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
- 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)
- Place the shredded zucchini into some paper towels or a nut bag and gently squeeze out any moisture.
- 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.
- Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini and the nuts.
- 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.
- Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.