Easy Gluten Free Zucchini Bread
Ingredients
The bread
-
1
cup
gluten free oat flour
-
1
cup
brown rice flour
-
⅓
cup
coconut sugar
-
2
tsp
baking powder
-
1
tsp
ground cinnamon
-
¼
tsp
ground nutmeg
-
¼
tsp
ground cardamom
-
⅓
cup
pure maple syrup
-
¼
cup
unsweetened applesauce
-
2
tbsp
coconut oil, melted
-
1
cup
unsweetened nut milk
-
1
tsp
vanilla extract
-
1
cup
shredded zucchini
Optional mix-ins
-
⅔
cup
dairy free chocolate chips
-
½
cup
chopped pecans or walnuts
Instructions
- Preheat the oven to 350°F and line a loaf pan with parchment paper.
- In a mixing bowl, whisk together the dry ingredients.
- Add the wet ingredients, except for the zucchini, and mix until combined.
- Pat the shredded zucchini to remove excess liquid and fold it into the batter.
- Pour the batter into the lined loaf pan and add any optional toppings.
- Bake for about 60 minutes until a knife comes out clean.
- Remove from the oven, pull the loaf out using the parchment paper, and let it cool on a rack before slicing.
- Store in an airtight container at room temperature for about 3 days or in the fridge for longer.
Nutrition Facts (estimated)
Servings
8 slices
Calories
150
Total fat
5g
Total carbohydrates
25g
Total protein
3g
Sodium
5mg
Cholesterol
0mg
You might also like