Gluten-Free Dairy-Free Zucchini Bread

partially-sliced loaf of gluten-free zucchini bread

Gluten-Free Dairy-Free Zucchini Bread

This Zucchini Bread with almond flour is quick and easy to mix together, especially if you use a blender! Add optional nuts or chocolate chips.

Course Bread, Snack

Cuisine American, Canadian

Diet Gluten Free

Keyword dairy free, gluten free, zucchini bread, zucchini loaf

Prep Time 10

Cook Time 50

Resting Time 10

Total Time 1 10

Servings slices

Calories 207kcal

Author Cathy

Equipment

Ingredients

1½ cups grated zucchini or 225 g chunks (see blender instructions)
1 cup Cathy's Gluten Free All Purpose Flour Blend
1 cup almond flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon gluten free baking powder
½ teaspoon fine sea salt
½ cup avocado oil
½ cup honey or pure maple syrup
2 large eggs
1 teaspoon vanilla extract
½ cup chopped walnuts, pecans, or chocolate chips optional

US Customary - Metric

Instructions

Oil a loaf pan, or line it with parchment paper. Preheat the oven to 350°F (177°C).
Shred zucchini until you have 1½ cups (300g) of it. (If you have a blender, there's no shredding required. Follow the super-easy blender instructions below.)
Whisk together the flours, baking soda and powder, cinnamon, and salt, in a medium-sized mixing bowl.
1 cup Cathy's Gluten Free All Purpose Flour Blend, 1 cup almond flour, 1 teaspoon ground cinnamon, 1 teaspoon baking soda, 1 teaspoon gluten free baking powder, ½ teaspoon fine sea salt
In a small bowl, whisk together the eggs, oil, and syrup. (Or use the blender and also add 225 g zucchini chunks.)
½ cup avocado oil, ½ cup honey, 2 large eggs, 1 teaspoon vanilla extract
Stir the wet ingredients from the small bowl (or blender) into the dry ingredients in the larger bowl.
Stir in the shredded zucchini (if you're not using the blender) and the nuts or chocolate chips, if you're using them.
1½ cups grated zucchini, ½ cup chopped walnuts, pecans, or chocolate chips
Pour the batter into your prepared loaf pan. Bake it for about 50 minutes, or until the centre tests 200°F (93°C) with a thermometer. Cover it with foil for the last 10 or 15 minutes to prevent overbrowning.
Allow the loaf to cool in the pan on a cooling rack for 10 minutes, before you remove it. Then let it continue to cool to room temperature before slicing it.

Notes

Easy Blender Method: Rather than shredding the zucchini, you might find it easier to use a blender. Simply combine the liquids (oil, syrup, and eggs) in a blender. Add 225 g zucchini chunks, and process until smooth. Then, proceed to mix this liquid with your dry flour mixture, and follow the recipe instructions from there.

Nutrition