Gluten-Free Zucchini Bread
Gluten-free zucchini bread is a soft, cinnamon spiced quick bread that’s perfect for using up fresh zucchini.
Ingredients
- 3 cups oat flour
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 eggs
- ½ cup applesauce
- ½ cup coconut oil, melted
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini, finely shredded
Instructions
- Preheat the oven to 350°F. Grease a 9×5 loaf pan or line it with parchment paper.
- In a large bowl, whisk the eggs, applesauce, melted coconut oil, maple syrup, and vanilla until smooth.
- Add the oat flour, cinnamon, salt, baking soda, and baking powder. Stir until just combined.
- Fold in the finely shredded zucchini until evenly mixed.
- Pour the batter into the loaf pan and smooth the top.
- Bake for 45 to 55 minutes, or until the center is set and a toothpick comes out mostly clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition
Notes
- Shred zucchini finely: Finely shredded zucchini blends into the batter better and gives the loaf a smoother texture.
- Do not over mix: Stir just until combined so the bread stays tender.
- Cool before slicing: Let the loaf cool completely so it slices cleanly and does not crumble.
- Check early: Ovens vary, so start checking a few minutes before the end of the bake time.
- Optional add ins: Chocolate chips or nuts can be folded in without changing the bake time.
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