Description
A comforting gluten-free zucchini bread that’s moist, delicious, and easy to make, perfect for any occasion.
Ingredients
Scale
- 2 cups grated zucchini
- 1 cup gluten-free flour
- 1/2 cup almond flour
- 1/2 cup sugar or honey
- 1/4 cup olive oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Combine the gluten-free flour, almond flour, baking soda, salt, and cinnamon in a large bowl.
- Mix the grated zucchini with sugar or honey, olive oil, eggs, and vanilla extract in another bowl until well blended.
- Fold the wet ingredients into the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container for up to 5 days. Can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 7g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
