Gluten-Free Zucchini Bread
This gluten-free zucchini bread is moist and flavorful with it's warm spices and fresh zucchini. It is also free of refined sugars making this a healthier variation of zucchini bread.
Ingredients
- 1 Cup Finely Shredded Zucchini
- 3 Eggs
- 1 Ripe Banana mashed
- 1/4 Cup Coconut Sugar or Honey
- 1 1/2 Cups Almond Flour
- 2 1/2 tsp Ceylon Cinnamon
- 3/4 tsp Baking Soda
- 1/2 tsp Nutmeg
- 1/2 tsp Sea Salt
- 1/4 tsp Cardamom
- 1/4 tsp Ginger
Instructions
- Preheat the oven to 350℉. Prepare an 8.5 x 4.5 inch loaf pan (I love using my cast iron loaf pan) by greasing the sides with coconut oil and placing a sheet of unbleached parchment paper on the bottom of the loaf pan. Set this aside for now.
- Finely shred your zucchini and place on a towel to squeeze out some of the water. Measure out 1 cup of the finely shredded zucchini and set aside for now.
- In a small bowl, combine the dry ingredients (almond flour, cinnamon, baking soda, nutmeg, cardamom, and ginger). Set this aside for now.
- In a large mixing bowl or stand mixer beat the eggs, banana, and coconut sugar for about 1 minute or until thoroughly combined and frothy.
- Add the zucchini and beat again until combined.
- Slowly beat or stir in the dry ingredients until combined.
- Pour the batter into your prepared loaf pan and bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow your loaf to cool for about 10-15 minutes before removing from the pan. Loosen the sides with a knife and invert the pan, your loaf should slide right out. Cool for another 10 minutes or so before slicing.
- Enjoy!
