Gluten-Free Zucchini Bread
Ingredients
-
2
cups
grated zucchini
-
1½
cups
gluten-free flour
-
½
cup
coconut sugar
-
1
teaspoon
ground cinnamon
-
½
teaspoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
sea salt
-
2
large
eggs
-
⅓
cup
ghee or butter
-
1
teaspoon
vanilla extract
-
nonstick cooking spray
Instructions
- Preheat the oven to 350°F and spray a loaf pan with nonstick cooking spray.
- In a large bowl, combine the grated zucchini, gluten-free flour, coconut sugar, cinnamon, baking powder, baking soda, and salt, and stir until combined.
- In a separate bowl, mix the eggs, ghee, and vanilla extract, then add to the dry ingredients and stir until well combined.
- Pour the mixture into the loaf pan and bake for 55-60 minutes until a toothpick inserted in the center comes out clean.
- Allow the bread to cool for a few minutes before slicing and serving.
Nutrition Facts (estimated)
Servings
10
Calories
183
Total fat
7.4g
Total carbohydrates
25.5g
Total protein
3.7g
Sodium
204.9mg
Cholesterol
53.5mg
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