Zucchini Bread (Gluten Free)

Zucchini Bread (Gluten Free)

 

I have been experimenting with various gluten free breads recently and this turned out AMAZING! So, I just had to share!

 

Dry Ingredients:

½ cup coconut flour

½ cup brown rice flour

¼ cup psyllum husk (ground) – this adds fiber (you could sub ground flax seed)

1 tsp baking soda

¼ tsp baking powder

½ tsp salt

1 ½ tsp cinnamon

½ tsp pumpkin pie spice (you can sub ¼ tsp allspice and ¼ tsp nutmeg if you don’t have this)

 

Wet Ingredients:

1 medium zucchini, shredded

2 eggs

1/3 cup applesauce

½ cup pure maple syrup

1/3 cup brown rice syrup (you can sub honey)

½ cup almond milk

1/3 cup coconut oil, melted

1 tsp vanilla extract

Directions:

Preheat oven to 350 degrees. Mix all dry ingredients into a bowl and set aside.  Next, mix all wet ingredients into a separate bowl.  Combine wet ingredients into dry and stir just until combined. Place in an 8 x 8 baking dish and bake for 35-40 minutes, until a toothpick comes out clean when inserted into the center of the bread.  You can bake this in a loaf pan, bunt pan, or 9 x 9 baking dish as well.  You will just need to adjust temperature accordingly (aka, check frequently 🙂 )

 

Recipe from aNaturalShift.com

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