Gluten Free Zucchini Bread

Print Recipe

5 from 1 vote

Delicious, moist, and flavorful homemade bread to make during the warm spring and summer months.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread, Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 136kcal

Author: Allianna Moximchalk

Cost: $12

Equipment

2 mixing bowls
Silicone bread pan

Ingredients

Dry Ingredients

1 1/2 cups almond flour
1/2 cup tapioca flour
1/4 cup coconut flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt

Wet Ingredients

3 eggs
1/2 cup applesauce
2 tbsp maple syrup
1 tbsp apple cider vinegar
1 1/2 cups grated zucchini Using a cheese grater or ginger zester. Be sure to use a paper towel at the end to squeeze out any extra water.
cooking oil spray For the bread pan. I like avocado oil spray.

Instructions

Preheat oven to 350 degrees F. Add all dry ingredients to a mixing bowl. Mix until thoroughly combined.
In a separate bowl, add eggs, applesauce, maple syrup, and apple cider vinegar. Whisk together. Then, add grated zucchini and stir together. Make sure to squeeze the excess liquid out of the zucchini. Pour the wet ingredients into the dry ingredients. Stir until the batter is well mixed.
Pour the batter into a greased bread pan. Bake for 50-60 minutes, or until a toothpick comes out clean after sticking it in the middle.

Notes

Storage: This recipe can be stored in the fridge in an air tight container for up to 5 days. You can also freeze this recipe.

Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.

Servings: It is based on making 12 slices of bread.

Tips: To grate the zucchini, use a cheese grater or a ginger zester and zest and grate. Be sure not to zest or grate too fast to prevent yourself from cutting your fingers. Be sure to squeeze the zucchini at the end to remove any water from the zucchini.

Nutrition