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 simple ingredients and naturally sweetened, this bread is easy to make and delicious.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
Ingredients
2 cups grated zucchini (about 2 medium zucchinis, squeezed dry)
1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum included)
1/2 cup almond flour
1 teaspoon baking soda
1/2 teaspoon baking powder (gluten-free)
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3/4 cup coconut sugar
1/4 cup maple syrup
1/3 cup melted coconut oil
3 large eggs
1 teaspoon pure vanilla extract
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.
Place grated zucchini in a clean kitchen towel and squeeze out excess moisture. Set aside.
In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
In a separate medium bowl, whisk the eggs, coconut sugar, maple syrup, melted coconut oil, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir until just combined.
Fold in the grated zucchini until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50 to 55 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 15 minutes.
Transfer the bread to a wire rack and allow it to cool completely before slicing.