Gluten-Free Zucchini Bread

One of the things I love about my weekly produce share from Good Food Collective is that they also provide frozen items as well. This allows for more efficiency on their end and all-year-round produce on my end! This last week I got some frozen zucchini and while I would normally make these zucchini cakes, I wanted to try something a little different.

I’ll be honest, I’m not a baker. And I wasn’t sure if I would share this recipe as it probably could be even better with a little more testing. But then I found myself going back for another bite, and then another. So I guess the verdict is: I’m into it! The flavor is perfect and yes it’s a little more dense than I’d like, but it’s damn delicious. I also needed to use up the rest of my Crooked Carrot applesauce from a previous week’s share so this worked out very well all around.

INGREDIENTS:

1 cup grated zucchini
1 cup almond meal/flour
1/4 cup coconut flour
1/4 cup coconut sugar (or cane sugar)
1/4 cup olive oil
1/4 cup apple sauce, unsweetened
2 eggs
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

RECIPE:

Heat the oven to 350.

Grate the zucchini and squeeze out all excess water with a towel/cloth. Mix in a bowl with all wet ingredients (eggs, oil, apple sauce, vanilla).

Mix the dry ingredients in a separate bowl and then pour into the main bowl to incorporate.

Line your loaf pan with coconut oil, olive oil, or butter. I have a coconut oil spray from Trader Joe’s that’s perfect for this. Pour the batter in and spread evenly.

Cook for about 35-40 minutes. The top will get golden brown and a little cracked. Let cool completely as the center can be a little moist.

Enjoy with some butter, yogurt, or just on it’s own!