This health Zucchini bread is easy to make and delicious! I like to eat this with eggs for breakfast, or top it with grass-fed butter, dairy-free butter or nut butter.
Adding applesauce and zucchini to this recipe can increase moisture and texture, and is a great way to get a little extra plant energy throughout the day.
In addition to our macros, we also need microNutrients-vitamins and minerals-growth, normal metabolism, and enjoy the overall sense of well-being. Fruits and vegetables are a good source! Two apples (1) And zucchini (2) It is nutritious, widely available and reasonably priced.
Although we only need micronutrients that are relatively less than macronutrients, they are equally important to our health. You can read more about all its benefits here!
This gluten-free zucchini bread is so delicious, I am sure you will like it too! You can bake it, slice it, sprinkle something on it and enjoy!
Are you ready to start baking? Let’s go!
Gluten-Free Zucchini Bread
yield: 12 servings
You will need: 2 mixing bowls, measuring spoons and measuring cups, bread pan, parchment paper, cheesecloth/nut milk bag/kitchen towel, rubber spatula, whisk, toothpicks.
key: T=tbsp; teaspoon=tsp
raw material:
dry:
- 1½ cup almond flour
- ½ cup tapioca flour
- ½ cup coconut flour
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon salt
wet:
- 3 eggs
- ½ cup applesauce
- 2 tons maple syrup
- 1 ton of apple cider vinegar
- 1 ½ cup grated zucchini, squeezed to remove the moisture (it is very important to remove the moisture, otherwise your bread will not bake through)
route:
- Preheat the oven to 350 degrees Fahrenheit, then spray or line an 8.5 x 4.5 inch loaf pan with parchment paper.
- Add all the dry ingredients to the mixing bowl and mix until combined.
- In a separate bowl, add eggs, applesauce, maple syrup, and apple cider vinegar and stir together.
- Grate the zucchini and squeeze it into a fresh cheese cloth, kitchen towel, or nut milk bag. Add to the wet mixture.
- Pour the wet ingredients into the dry ones and stir until the batter is thoroughly mixed. Pour the batter into the baking pan.
- Bake the zucchini bread for 50-60 minutes or until the toothpicks are clean.
- Use a fork or butter knife to move along the sides of the pan, and turn the bread out of the pan after it has cooled completely. Please note that the bread does not rise and is made into compact bread. You can also bake this in muffin tins or mini bread pans-just adjust your baking time, check the muffins after 20 minutes, and the buns after 30 minutes, until the toothpicks are clean.
nutrient content
So delicious, simple and healthy!
Leave me a message below Let me know how it turns out!
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- “Apple, Fuji, peeled, raw.” Food data center. October 2020. The internet. https://fdc.nal.usda.gov/fdc-app.html#/food-details/1750340/nutrients
- “Pumpkin, summer, zucchini, including the skin, raw.” Food data center. April 2019. The internet. https://fdc.nal.usda.gov/fdc-app.html#/food-details/169291/nutrients
Post Gluten-Free Zucchini Bread First appeared in Betty Rocker.
