I was looking in the index, and I didn't find any zucchini bread recipes. This one is gluten free. Since zucchini bread is already pretty dense, it doesn't matter that it's "another kind of dense gluten free" bread.
Zucchini bread with almond flour (gluten free)
Ingredients:
1½ cups grated zucchini
2¼ cups almond flour
1½ teaspoons cinnamon
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 eggs
½ cup brown sugar
2 tablespoons coconut oil, melted
2 teaspoons vanilla
Instructions:
Preheat oven to 325°F. Grease 8x4" loaf pan.
Place grated zucchini in a clean dish towel and wring out any excess moisture. Set aside.
In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and salt.
In a small bowl whisk together eggs, brown sugar, oil, and vanilla. Stir wet ingredients into dry and then gently stir in zucchini. Pour into prepared loaf pan and smooth the surface.
Bake on the middle rack for 45-50 minutes, or until loaf is golden brown and fully set. A knife inserted into the middle should come out clean.
Zucchini bread with almond flour (gluten free)
Ingredients:
1½ cups grated zucchini
2¼ cups almond flour
1½ teaspoons cinnamon
1½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
3 eggs
½ cup brown sugar
2 tablespoons coconut oil, melted
2 teaspoons vanilla
Instructions:
Preheat oven to 325°F. Grease 8x4" loaf pan.
Place grated zucchini in a clean dish towel and wring out any excess moisture. Set aside.
In a large bowl whisk together almond flour, cinnamon, baking powder, baking soda, and salt.
In a small bowl whisk together eggs, brown sugar, oil, and vanilla. Stir wet ingredients into dry and then gently stir in zucchini. Pour into prepared loaf pan and smooth the surface.
Bake on the middle rack for 45-50 minutes, or until loaf is golden brown and fully set. A knife inserted into the middle should come out clean.
