Are you craving a moist, delectable bread that's both gluten-free and dairy-free, but doesn't taste like a compromise? Get ready to be amazed by this incredible zucchini bread recipe that transforms a humble vegetable into a mouth-watering treat! Packed with wholesome ingredients and bursting with flavor, this bread is not just a recipe—it's a game-changer for anyone seeking delicious, allergy-friendly baking that doesn't sacrifice taste or texture.
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups grated zucchini
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with coconut oil or line it with parchment paper for easy removal.
- In a large mixing bowl, combine the grated zucchini with the melted coconut oil. Stir until the zucchini is well coated.
- Add the maple syrup and vanilla extract to the zucchini mixture. Mix thoroughly until all the wet ingredients are well combined.
- In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, salt, and ground cinnamon. Make sure there are no lumps in the dry ingredients.
- Gradually add the dry ingredients to the wet zucchini mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the bread.
- If desired, fold in the chopped walnuts for added texture and flavor. Ensure they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and slightly domed.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Once cooled, slice the zucchini bread and serve. Enjoy your delicious gluten-free, dairy-free zucchini bread!
Tips
- Always squeeze excess moisture from grated zucchini to prevent a soggy bread
- Use room temperature ingredients for better mixing and consistent texture
- Don't overmix the batter—this can make your bread tough
- Check doneness with a toothpick, but avoid opening the oven too frequently
- Let the bread cool completely before slicing to maintain its structure
- Store in an airtight container for up to 3-4 days, or freeze for longer preservation
- For extra nutrition, consider adding chia seeds or ground flaxseed to the batter
Nutrition Facts
Calories: 230kcal
Carbohydrates: 22g
Protein: 3g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
