8 August 2013
With zucchini in full harvest, now’s the perfect time to whip up a batch of zucchini bread! Mum recently created a scrumptious gluten- and grain-free version of our favorite traditional zucchini bread recipe – you’ll find it below.
To enjoy this treat year-round: simply shred fresh zucchini and freeze it in two cup portions, that way you can thaw and toss in the shreds (already measured!) when you’re ready to bake a batch of bread.
Gluten-Free Zucchini Bread
GLUTEN-Free, GRAIN-Free, DAIRY-Free
3 eggs
1 ¼ cups coconut sugar
2 cups zucchini, shredded
1 tablespoon vanilla
½ cup coconut oil, melted
¼ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon baking powder
2 ½ cups blanched almond flour
½ cup coconut flour, sifted
1 tablespoon cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
1 cup chopped nuts (optional)
Beat eggs until light and fluffy; add coconut sugar, zucchini, vanilla. Continue mixing while slowly adding coconut oil. Mix dry ingredients together and add to the egg mixture. Mix until well blended; add nuts.
Pour into two greased loaf pans or line pans with parchment paper. Bake at 350°F for 1 hour. Let cool in pan and then transfer to serving plate.
(It’s awfully delicious while still warm, though… I have to admit that I was rather distracted mid-photoshoot by making a snack out of the subject.)
Enjoy!
(Looking for the traditional, gluten-filled version? Find it here.)
Zucchini bread sounds interesting and tasty too! I have had Zucchini cake before and it was really good. The idea of preserving portions of zucchini looks like a great way to save on time.
I love reading your blog and the photos are beautiful, I don’t normally comment but I thought I’d just say hello!
Looks delicious! You always make your pictures so lovely that you almost want to eat off your blog page. ;) hehe. Oh yes, I just love shredding the zucchini and using that technique…makes it so nice to have it stored away for future baking! And after a hard days work of baking and photographing, it’s okay to snitch a little of the “fruits of your labor”. ;)
Blessings to you and your family!
~Rachel~
Mmm! Looks delicious :)
Thanks for sharing! I have copied it down and plan on trying it! Tell your “mum” and Breezy I said “Hi!”
(((Hugs)))
Looks delicious!
hi emily rose! this looks delicious! today i was planning on making a quick bread for my great uncle who is allergic to gluten and came to your blog because you always have yummy looking recipes. =) we have on hand a gluten free flour blend (i think it has tapioca flour and some other things in it) and i was wondering if that would work instead of the coconut flour and almond flour.
I am not gluten-free, but I am trying to eat low-carb….do you happen to know the carb content of this recipe? It doesn’t have any wheat flour so that obviously cuts the carbs down significantly. But I don’t know anything about coconut sugar/flour and almond flour. Thanks for sharing! My daughters and I love your blog!
Hi Emily! I was so delighted to find a blog that praised our Lord & Savior Jesus Christ. Thank you and may the Lord bless you and keep you.
Your sister in Christ,
Julia
Emily Rose,
This looks delicious. We just received our Honeyville blanched almond flour, so now we can make this!!! Still getting a few zuchs :)
Blessings to you all!
Thank you! These turned out great. My first successful gluten free bread.
Made it this morning and it was great! We were out of eggs, so I had to use egg replacer, and it still turned out yummy. Thanks for sharing.
What a delicious sounding recipe! Finally a bread that is dairy and gluten free. Thanks for sharing!
It is a joy to read a blog by another Christian who loves God…and is gluten free!
Thanks Emily!