Description
Gluten free, dairy free, and paleo friendly zucchini bread. Moist, soft, and perfectly sweet zucchini bread!
Ingredients
Scale
- 2 cups grated zucchini
- 2 eggs
- 1/3 cup coconut oil or butter, melted
- 1/3 cup maple syrup
- 1/4 cup coconut sugar
- 1 tsp vanilla extract
- 1 + 1/3 cup almond flour*
- 1/3 cup oat flour (sub buckwheat flour for paleo)
- 1/3 cup tapioca flour (aka tapioca starch)
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp sea salt
Optional add ins:
- Chocolate chips
- Walnut pieces
Instructions
- Preheat oven to 350°F and line a standard loaf tin with parchment paper.
- Grate the zucchini into a large bowl, then use 2 paper towels to squeeze out most of the liquid. Whisk the zucchini with the eggs, melted coconut oil, maple syrup, coconut sugar, and vanilla extract until well combined.
- Stir in the remaining dry ingredients until a smooth batter forms, then fold in chocolate chips and/or walnuts if using.
- Pour batter into the parchment-lined loaf tin. Bake for 50-55 minutes, or until a toothpick comes out clean (a few moist crumbs are ok).
- Allow to cool for 5 minutes, then pick up the loaf by the parchment paper to transfer to a cooling rack to continue to cool completely before slicing. Store leftovers in an airtight container on the counter for up to 4 days.
Notes
*Please note, I do not recommend making any substitutions that are not listed in the recipe in order to get the best results. You are always welcome to experiment at your own risk, but changing the flours used in this recipe will result in a different texture and taste!