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Gluten-Free Zucchini Bread Recipe

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 250
A moist and flavorful gluten-free zucchini bread perfect for a healthy snack or breakfast.

Ingredients

Zucchini

  • 2 cups grated zucchini (1 medium-sized zucchini)
  • 2 large eggs
  • 3/4 cup coconut sugar (*)
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 cups gluten-free all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 3/4 tsp sea salt
  • 2/3 cup avocado oil (**)
  • 1/4 tsp ground nutmeg
  • 1 cup chocolate chips
  • 2/3 cup raw chopped walnuts or pecans

Instructions 

  • Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
  • Whisk eggs and oil, then stir in zucchini and coconut sugar.
  • Mix dry ingredients separately, then combine with wet ingredients to form batter. Fold in chocolate chips and nuts if desired.
  • Pour batter into pan, sprinkle extra chocolate chips, cover with foil, and bake for 40 minutes. Remove foil and bake 20-30 minutes until a thermometer reads 200°F.
  • Cool for at least 45 minutes before slicing and serving.

Notes

Ensure the bread is fully baked by checking internal temperature before removing from oven.
Calories: 250kcal
Cost: $15
Course: Breakfast, Snack
Cuisine: American
Keyword: gluten free, zucchini