Whip it Up! Gluten-Free Zucchini Bread

Homemade gluten-free zucchini bread is an easy, healthy, and delicious way to use up your summertime zucchini. We asked our nutritionist Laura for a zucchini bread recipe that is gluten-free and made with simple, wholesome ingredients including coconut sugar, coconut oil, walnuts and lots of fresh antioxidant and fibre rich grated zucchini.⁠

Try it out for a healthy after-school snack! We guarantee you’ll love it and so will the kids.

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BodyRock Gluten-Free Zucchini Bread


Ingredients


2 cups of grated zucchini (2 small or medium zucchinis)⁠

1 1/4 cup of gluten-free flour blend⁠

3/4 cup of almond flour 

2 tbsp of tapioca starch⁠

2 tsp of ground cinnamon⁠

1/2 tsp of ground nutmeg⁠

1 tsp of baking powder ⁠

1/2 tsp of baking soda⁠

1/2 tsp of salt ⁠

1 banana, mashed ⁠

1/3 cup of coconut oil, melted ⁠

1/3 cup of coconut sugar ⁠

2 eggs⁠

1 tsp of pure vanilla extract⁠

*Option to add unsweetened chocolate chips⁠



Instructions

  1. Pre-heat oven to 350 degrees. Grease a pan (9 x 5 pan) with coconut oil ⁠
  2. Grate zucchini. Squeeze out as much excess sugar as you can. ⁠
  3. In a large mixing bowl, combine the gluten-free flour, almond flour, tapioca starch, cinnamon, nutmeg, baking powder, baking soda and salt.⁠
  4. In a separate bowl, combine the mashed banana, coconut oil, coconut sugar, eggs, vanilla and grated zucchini (mix the banana, oil and sugar together first, before adding remaining ingredients) ⁠
  5. Add wet ingredients to the flour mixture and stir until fully combined. ⁠
  6. Scoop batter into the prepared loaf pan. Spread batter evenly throughout the pan.⁠
  7. Bake for 40-50 minutes.⁠
  8. Let cool 10-15 minutes before removing from pan. Slice and enjoy!⁠




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