Description
A moist and flavorful gluten-free and dairy-free zucchini bread that’s perfect for a healthy snack or breakfast. Made with almond flour and oat flour, this bread is naturally sweetened and free from common allergens.
Ingredients
2 cups grated zucchini (about 2 medium zucchinis), squeezed dry
3 large eggs
1/2 cup maple syrup
1/3 cup coconut oil, melted
1 teaspoon vanilla extract
1 1/2 cups almond flour
1/2 cup oat flour (gluten-free)
1/2 teaspoon baking soda
1 teaspoon baking powder (gluten-free)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with coconut oil or line it with parchment paper.
In a large bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
Add the grated zucchini to the wet ingredients and mix thoroughly.
In a separate bowl, combine the almond flour, oat flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 55 minutes