I found a recipe for gluten free zucchini bread, and unlike most zucchini bread recipes, this one involved blending the zucchini up which is different, so I wanted to try it, but I didn’t like a lot of the ingredients or measurements, so I had to change the recipe up quite a bit, and after several tries this is what I came up with. This recipe is pretty easy to make, it just takes a little while to bake because it’s bread. I added fresh blueberries to this, but it’s not necessary. You could also add chocolate chips if you’d like. The zucchini makes the bread super moist, which makes it delicious, but be careful not too add more than two cups of zucchini, otherwise the bread will fall apart when you try to eat it. This recipe is gluten free and dairy free.
Ingredients
- 1-2 cups chopped zucchini
- 2 eggs
- ½ cup oil (can use coconut, grapeseed, or avocado)
- 1 teaspoon vanilla
- ¾ cup almond flour
- ¾ cup cassava flour
- ½ cup coconut sugar
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- Blueberries or other add-ins (optional)
- The juice of half a lemon
- 1 tablespoon powdered sugar
Directions
- Add the zucchini, eggs, oil, and vanilla to a blender and blend until it’s all mixed together.
- In a large bowl mix together the flours, sugar, baking powder, baking soda, cinnamon and salt.
- Pour the zucchini mixture into the bowl and mix with the dry ingredients.
- Fold in blueberries, chocolate chips, or anything else you want (optional).
- Pour the mixture into a greased loaf pan.
- Bake at 325 F for about an hour.
- Use a toothpick to check if the bread is ready after an hour. If it’s still not cooked, let it bake about 5-10 more minutes and check again.
- Let the bread cool off.
- In a small dish, mix the lemon juice and powdered sugar together, then drizzle over the loaf of zucchini bread.
