Gluten-free Zucchini Bread

5 from 17 reviews

Nutritious almond flour gives this zucchini bread a lighter texture without using starches or gums. You would never guess it's gluten-free, dairy-free and refined sugar-free!

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Snack

Cuisine: American

Servings: servings

Calories: 257kcal

Author: Sarah Rotavera

Equipment

1 standard loaf pan

Ingredients

2 eggs at room temperature
¼ cup pure maple syrup
½ cup unsweetened vanilla almond milk or preferred milk
1 teaspoon vanilla extract
3 tablespoons melted coconut oil can sub preferred neutral-flavored oil
1 cup almond flour
1 cup brown rice flour can sub 1 cup oat flour
¼ cup coconut sugar can sub ¼ cup maple syrup
1 teaspoon baking soda
¼-½ teaspoon salt depending on your preferences
1 teaspoon cinnamon
1/2 cup dark chocolate chips*
1 cup grated zucchini squeeze excess water

Instructions

Preheat the oven to 350°F. Line or grease a standard size loaf pan and set aside.
In a large bowl, whisk together the eggs, milk, pure maple syrup and vanilla extract.
To the same bowl, add the dry ingredients (almond flour, brown rice flour, coconut sugar, baking soda, cinnamon and salt). Stir until well combined.
Lastly, fold in the shredded zucchini and chocolate chips.
Transfer the batter into the loaf pan. Bake in the oven for 45-60 minutes, or until the center is firm to the touch. Allow to cool for 15-20 minutes before serving.
Store in an airtight container in the refrigerator for up to 4 days. Please note that when the bread is cold, it changes the texture. You may want to let it sit out at room temperature for about 30 minutes before eating after refrigeration.

Notes

Nutrition Facts are an estimate and may vary depending on specific ingredients you choose.

*If you prefer more of a spice bread you can omit the chocolate chips and substitute walnuts (or nuts of choice). Then add an additional teaspoon of cinnamon + a pinch of cloves and nutmeg for more spice.

Nutrition