Gluten Free Zucchini Bread
Ingredients
-
2
cups
grated zucchini
-
2
cups
gluten free flour
-
1
tsp
baking soda
-
1
tsp
baking powder
-
1
tsp
cinnamon
-
¾
tsp
salt
-
2
large
eggs
-
⅔
cup
pure maple syrup
-
¼
cup
avocado oil
-
¼
cup
coconut milk
-
1
tsp
vanilla extract
Instructions
- Preheat the oven to 350°F and grease a standard loaf pan.
- Grate the zucchini and set it aside.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, mix the eggs, maple syrup, avocado oil, coconut milk, and vanilla extract.
- Stir in the flour mixture, then add the grated zucchini and mix well.
- Transfer the batter to the greased loaf pan and smooth the top.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the bread from the pan and let it cool on a wire rack.
Nutrition Facts (estimated)
Servings
12
Calories
174
Total fat
6g
Total carbohydrates
28g
Total protein
3g
Sodium
265mg
Cholesterol
28mg
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