Tuesday, December 23, 2014

Zucchini Bread (Gluten Free, Refined Sugar Free)

This zucchini bread is really delicious!  It's moist and fluffy without being too dense as some gluten free baked goods are.  It's also not too sweet.  It is not "low carb" but it is gluten free and refined sugar free and filled with healthy ingredients.  I think it would be a perfect breakfast, especially if you added chopped nuts for protein.  We all agree, no one would ever know that this bread is gluten free or made with only natural sugar.  It is good enough for company. 

Dry Ingredients:
3/4 cup Bob's Red Mill Gluten Free All-Purpose Baking Flour
1/4 cup quinoa flour
1/4 cup oat flour
(You can use 1 1/4 cup Bob's and omit the quinoa and oat flours if you don't have them.)
1/4 cup almond meal
2 teaspoons baking powder (aluminum free)
1/2 teaspoon baking soda
3/4 teaspoon xanthan gum
1/2 teaspoon sea salt
1 tablespoon cinnamon
1/2 cup coconut sugar

Wet Ingredients:
1 medium to large smashed banana
1/4 cup virgin coconut oil (warm enough to be liquid, but not hot)
2 extra large eggs (or 3 smaller)
1/4 cup full fat coconut milk
1 teaspoon lemon juice
1 tablespoon pure vanilla extract

1 cup zucchini, shredded and packed
1 cup chopped nuts (optional) 

1. Combine all of the dry ingredients in a medium bowl and whisk well.

2. Combine all of the wet ingredients in a large bowl and whisk.  (I used my immersion blender to make sure the banana was completely broken up, or you can smash it with a fork.)

3. Add the dry ingredients to the wet and whisk well just to combine.

4. Fold in the zucchini and nuts if you are using them.

5. Oil or butter an 8X8 glass baking dish and pour the batter in, spreading it evenly with a spatula.

6.  Bake at 350 degrees for 35 minutes until a toothpick comes out clean.


This tasted delicious warm or cold.
You could certainly bake it in a loaf pan and increase the baking time or make muffins out of it.

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