Gluten-Free Zucchini Bread
This gluten-free, paleo, and dairy-free zucchini bread uses almond flour and coconut flour. Perfect for a healthy sweet snack or a grab and go breakfast.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 1 loaf
- 1.5 cups shredded zucchini (unpeeled)
- 1.5 cups almond flour
- 1/4 cup coconut flour
- 3 eggs
- 1 banana, mashed
- 1/4 cup avocado oil (can also use olive or coconut oil)
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp salt
Preheat the oven to 350 degrees Fahrenheit and line a loaf pan with parchment paper to prevent sticking.
In a medium bowl, whisk together the eggs, maple syrup, oil, and vanilla extract.
Place the shredded zucchini in a clean kitchen towel or several paper towels and squeeze out any excess moisture. Then stir the zucchini into the wet ingredients.
In a large bowl, mix together the almond flour, coconut flour, cinnamon, baking powder, and salt.
Add the wet ingredients to the dry ingredients and mix until combined (be careful not to over mix).
Add the batter to the lined loaf pan and spread it evenly in the pan. Bake for 55-60 minutes until the top is golden brown and you can insert a toothpick into the center and have it come out clean.
After taking it out of the oven, cool in the pan for about 10 minutes then take the bread out of the pan and cook on a wire rack for at least 30 minutes before slicing.