y’all been asking for this and it’s finally here... ZUCCHINI BREAD (Gluten-Free, Dairy-Free, Refined Sugar-Free)!!! 🍞🥒 (uh where is the zucchini emoji) I didn’t even know I loved Zucchini Bread until this moment and now I don’t think I can ever look at a zucchini unless it’s in this bread. just keeping it 100...!!!
so obsessed with it, I know you will be too! recipe below ⚡️
Zucchini Bread (GF/DF/RSF)
1 cup almond flour
1 1/4 cup oat flour
1/2 cup coconut sugar
1/4 cup coconut oil, melted & cooled
1/4 cup almond butter
3 tbsp maple syrup
1 tsp vanilla extract
1 cup loosely packed shredded zucchini (pat shredded zucchini dry with paper towels and squeeze some of the liquid out)
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon (optional)
Preheat oven to 350 degrees and prepare an 8x8 pan by greasing with coconut oil or lining with greased parchment paper. Now, shred zucchini. I used one medium zucchini - shred completely and use paper towels to pat the shreds down and squeeze some of the liquid out. Set aside on a towel to dry slightly. In a medium bowl mix together almond butter and melted and cooled coconut oil until smooth. Add vanilla extract, maple syrup, and beaten eggs. Next, add coconut sugar to this wet mixture and cream together until completely smooth and incorporated. Add zucchini and mix to incorporate. In a separate bowl, whisk together almond flour, oat flour, baking soda, baking powder, and cinnamon. Combine wet and dry ingredients. Transfer to the prepare pan and smooth everything so it’s distributed evenly throughout the pan. Sprinkle the top with a bit of coconut sugar. Bake for 25-30 minutes until edges are golden and pull away from sides of pan, and knife inserted in center comes out clean. Let cool before slicing and serving! Enjoy!