Gluten Free Zucchini Bread

Posted by Lala Naidu on

Celebrating my new living situation, I invited friends over and served dishes inspired from the abundant garden:

  • Quiche loaded with herbs and greens
  • Herbs-green salad and cherry tomatoes with lemon vinaigrette
  • Hard boiled eggs
  • Zucchini bread.

The zucchini bread was a big hit!

ZUCCHINI BREAD (Makes 2 9 x 5-inch loaves)
I N G R E D I E N T S

  • 4 eggs
  • 1 cup sugar
  • 1/2 cup almond milk
  • 1/2 cup coconut oil, cold pressed, melted
  • 1 1/2 tsps. vanilla axtract
  • 3 cups lightly packed grated zucchini
  • Zest from 1 small orange
  • 3 cups Gluten-Free Flour*
  • 1 tsp. each baking soda & baking powder
  • 1/4 tsp. each nutmeg & mace (if you have it)
  • 2 tsps. ground cinnamon
  • 1/2 tsp. sea salt
  • 1 cup walnuts
  • 1 cup dried cranberries

*I partly make my own flour mix (which changes depending on what I have on hand). This particular mix was about 50% brown rice flour, 40% Bob’s Gluten Free All Purpose Flour, 10% garbanzo flour

  1. Preheat 350F. Coat 2 9×5-inch loaf pans with Coconut Oil
  2. Place eggs, sugar, oil, milk and Vanilla in large mixing bowl and whisk to combine.
  3. Add zucchini and citrus zest. Gently stir to combine.
  4. In separate bowl, combine flour, baking powder, baking soda, spices, and salt, whisk to blend.
  5. Stir dry ingredients into wet. Fold in nuts and berries. Be careful not to over mix.
  6. Divide the batter between the 2 loaf pans and bake on the center rack for 50-60 min.
  7. Allow the breads to cool in the pans on a wire rack for 10 min; then, remove from the pans and allow to cool before slicing. 

Enjoy as is or with a mix of tahini, butter and honey, or ghee.

Note: The zucchini bread slices freeze well and can be toast to reheat.

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