Gluten-Free Dairy-Free Zucchini Bread
A moist and flavorful gluten-free, dairy-free zucchini bread that’s perfect for a healthy snack or breakfast treat. Made with grated zucchini, almond flour, and coconut oil, this bread is naturally sweetened and easy to make.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
Ingredients
2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
3 large eggs
1/3 cup coconut oil, melted
1/2 cup pure maple syrup
1 teaspoon vanilla extract
2 cups almond flour
1/2 cup gluten-free oat flour
1 teaspoon baking soda
1/2 teaspoon baking powder (gluten-free)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan with coconut oil or line it with parchment paper.
In a large mixing bowl, beat the eggs. Add the melted coconut oil, pure maple syrup, and vanilla extract, and whisk until combined.
Fold in the grated zucchini into the wet ingredients.
In a separate bowl, whisk together the almond flour, gluten-free oat flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and let it cool completely before slicing.