Gluten-Free Zucchini Bread
Moist, lightly sweet, and just the right amount of spice
Ingredients:
- 1 ½ cups grated zucchini (don’t squeeze it, the moisture helps!)
- 2 large eggs
- ⅓ cup melted coconut oil (or neutral oil like avocado or canola)
- ½ cup brown sugar (or coconut sugar)
- ¼ cup maple syrup or honey (Be sure to read the labels for any added flavors or gluten containing ingredients)
- 1 tsp vanilla extract
- 1 ½ cups gluten-free all-purpose flour (GFCO Cert. Flours: King Arthurs, KRUSTEZ, NU Life, Cup 4 Cup, GF Jules)
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
- ½ cup chopped walnuts or chocolate chips (optional but encouraged)
Instructions:
- Preheat oven to 350°F
- Grease a loaf pan or line with parchment.
- In a large bowl, whisk together eggs, oil, brown sugar, maple syrup (or honey), and vanilla.
- Stir in the grated zucchini.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Add dry ingredients to wet and stir just until combined. (Fold in walnuts or chocolate chips if using.)
- Pour batter into the loaf pan and smooth the top.
- Bake for 45–55 minutes, or until a toothpick comes out clean.
- Let cool in the pan for 10–15 minutes, then transfer to a rack to cool completely.
Storage tip: Keeps for 3–4 days at room temp (covered) or freeze slices for later. Perfect for lunchboxes or quick breakfasts.