Healthy gluten-free zucchini bread that is moist and fluffy and doesn't have any added sugar or dairy.
INGREDIENT
– 1 medium zucchini grated, 2 cup– 2 egg– 3/4 cup coconut sugar*– 1 1/2 tsp pure vanilla extract– 1 1/2 cups gluten-free all-purpose flour– 2 tsp ground cinnamon– 1 tsp baking powder– 3/4 tsp sea salt– 2/3 cup avocado oil**Optional Add-ins:– 1/4 tsp ground nutmeg– 1 cup chocolate chip– 2/3 cup raw chopped walnuts or pecan
INSTRUCTIONS
Pre-heat the oven to 350°F and line a 9" x 5" loaf pan with parchment. Whisk eggs and oil in a bowl. Add grated zucchini, coconut sugar and vanilla extract.
Step 1
Stir together flour, cinnamon, baking powder, and sea salt in a separate bowl. Add the dry ingredients to the wet ingredients and stir until a thick batter forms.
Step 2
Chocolate chips and chopped nuts can be added now. Spread zucchini bread batter evenly in the parchment-lined loaf pan. Add more chocolate chips if desired.
Step 3
Cover the loaf pan with aluminium foil, tenting it to allow the bread to grow. This prevents the top from darkening during baking.
Step 4
Pre-heat the oven and bake on the centre rack for 40 minutes. Finish baking for 20–30 minutes without foil until the bread is clean.
Step 5
A 200-degree internal temperature indicates fully cooked baked goods. Before removing the zucchini bread from the oven.
Step 6
Insert a digital thermometer into the centre to check for doneness. Let bread cool for 45 minutes before slicing and serving.