Gluten-Free Zucchini Bread
This deliciously moist and soft Paleo Zucchini Bread proves that gluten-free and healthy can also mean delightful. It’s easy to make and perfect for a cozy snack or breakfast.
Ingredients
Main Ingredients
- 1 medium Zucchini, shredded Squeeze excess water out
- 2 cups Almond flour Gives moisture
- 1/4 cup Tapioca flour Optional, adds classic bread chew
- 2 Eggs, room temperature Helps bind ingredients
- 1/3 cup Maple syrup or honey Keep it Paleo
- 1 teaspoon Baking soda For rising
- 1 teaspoon Cinnamon Key spice for flavor
- 1 teaspoon Vanilla extract For flavor enhancement
- 1/4 cup Coconut oil or avocado oil Both work fine
- 1/2 teaspoon Salt Enhances flavor
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Shred the zucchini using a box grater. Squeeze out as much moisture as possible using a clean dish towel.
- In a large bowl, whisk together eggs, oil, maple syrup, and vanilla extract.
- Add almond flour, tapioca flour (if using), baking soda, cinnamon, and salt to the bowl. Stir well until combined.
- Gently fold in the shredded zucchini until evenly distributed. Do not overmix.
Baking
- Pour the batter into a greased loaf pan.
- Bake for about 50 minutes or until a toothpick inserted in the center comes out mostly clean.
- Allow to cool for at least 10 minutes before removing from the pan.
Notes
This bread keeps well in an airtight container and tastes even better the next day. For longer storage, slice and freeze individual pieces.