Gluten Free Zucchini Bread
Ingredients
-
¼
cup
coconut oil or unsalted butter
-
1
cup
grated zucchini
-
1
cup
gluten free all-purpose flour blend
-
½
teaspoon
xanthan gum
-
½
cup
almond flour
-
1
teaspoon
ground cinnamon
-
¼
teaspoon
ground allspice
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
kosher salt
-
2
large
eggs
-
⅓
cup
honey
-
3
tablespoons
unsweetened almond milk or milk of choice
-
1 ½
teaspoons
pure vanilla extract
-
⅓
cup
dark chocolate chips (optional)
Instructions
- Melt the coconut oil and set aside to cool.
- Preheat the oven to 350°F and prepare a loaf pan with parchment paper.
- Squeeze excess water from the shredded zucchini.
- In a bowl, whisk together the dry ingredients.
- In another bowl, combine the wet ingredients and mix well.
- Stir in the zucchini to the wet mixture.
- Combine the dry and wet mixtures gently until just combined.
- Fold in chocolate chips and transfer the batter to the loaf pan.
- Bake for 40 to 45 minutes or until a toothpick comes out clean.
- Cool in the pan for 20 minutes before slicing.
Nutrition Facts (estimated)
Servings
10 slices
Calories
172
Total fat
10g
Total carbohydrates
20g
Total protein
4g
Sodium
20mg
Cholesterol
33mg
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