Gluten-free Zucchini Bread
Servings: 12
Ingredients
- 1 cup almond flour
- 1 cup oat or brown rice flour I like Bob’s Red Mill organic brown rice flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 eggs at room temperature
- 1 cup grated zucchini
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened vanilla almond milk
- 2 tablespoons sunflower canola or melted coconut oil
- 1/2 cup dark chocolate chips*
Instructions
- Preheat the oven to 350°F then grease a loaf pan and set aside.
- In a medium sized bowl, combine all of the dry ingredients (almond flour to cinnamon) and sift together.
- In a separate large bowl, beat the egg whites on high for about 30 seconds.This step isn't totally necessary but it helps give the bread a lighter texture. Add the yolks along with the remaining wet ingredients (zucchini to oil- if using coconut oil, add it last) to the bowl. Stir everything together until well combined.
- Next add the dry ingredients to the bowl with the wet ingredients and the chocolate chips then gently fold everything together using a spatula.
- Pour the batter into the loaf pan and bake in the oven for 45 minutes until the center is firm and cooked. Allow to cool for 15-20 minutes before serving.
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
*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.