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Zucchini Bread

Ingredients

  • 1 cup gf 1:1 baking flour
  • 1/3 cup almond flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • * If gf flour mix does not have xantham gum in it, add 1tsp of xantham gum
  • 2 eggs (or egg alternative, see notes for homemade flax egg)
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • 1/3 cup avocado oil
  • 1/2 lemon, juiced
  • 2 tsp vanilla
  • 1 cup of fresh grated zucchini (1 med-large sized zucchini)

Instructions 

  • Preheat oven to 350 degrees F.
  • Start by greasing your loaf pan(s) with butter or vegetable oil.
  • Grate 1 medium-large zucchini into a small bowl and set aside.
  • Add all of the dry ingredient to a large mixing bowl and whisk the ingredients until thoroughly mixed. 
  • In a separate bowl, crack the eggs and scramble them, then add the wet ingredients in and mix.  
  • Add the wet ingredients to the dry ingredients and mix until the batter forms and the lumps are reduced.
  • Add the grated zucchini and mix it in.
  • If you are going to add chocolate chips fold them in now. To make zucchini bread with walnuts – chop halved walnuts and fold them in at this time.
  • Scoop the batter into your bread loaf about half way full or a touch more.
  • Place in the oven and cook for 35-40 minutes at 350 degrees F.
  • When the timer goes off check it for some golden brown tones forming and a large crack down the center of the top.  When you see the crack and golden brown color it is done but you may also check the center with a tooth pick.  When the tooth pick is removed it should come out clean. 
  • Allow for the bread to cool and then slice and spread with butter.