Healthy Gluten-Free Zucchini Bread
Ingredients
-
3
pieces
eggs
-
¾
cup
sugar
-
½
cup
coconut oil, melted
-
1
teaspoon
vanilla extract
-
1
tablespoon
molasses
-
2
cups
gluten-free flour blend
-
2
teaspoons
baking powder
-
1
teaspoon
baking soda
-
¼
teaspoon
fine salt
-
2
cups
grated zucchini
-
½
cup
chopped walnuts
Instructions
- Preheat the oven to 350°F and spray a 9×5 loaf pan with non-stick cooking spray.
- In a mixing bowl, whisk together the eggs and sugar, then add melted coconut oil, vanilla, and molasses, whisking until creamy.
- In a separate bowl, combine the gluten-free flour, baking powder, baking soda, and salt, then fold into the wet mixture until well incorporated.
- Fold in the grated zucchini and chopped walnuts.
- Pour the batter into the prepared loaf pan, top with additional walnuts, and bake for 50-55 minutes until a toothpick comes out clean.
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.
Nutrition Facts (estimated)
Servings
12 slices
Calories
262
Total fat
13g
Total carbohydrates
34g
Total protein
4g
Sodium
272mg
Cholesterol
35mg
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