Gluten-Free Zucchini Bread
So I have been struggling with gluten-free baking because honestly — I’ve never been good at baking!! Then when I try to modify recipes using flours I’m not familiar with, it just makes a perfect storm of HOT MESS!
I have always loved zucchini bread and have made it for my family using traditional recipes but today I decided to make some that I could enjoy also. I am a little afraid of coconut still after trying to substitute it into my grandmother’s homemade egg noodle recipe. Let’s just say that I almost vomited after the first bite. So with much uncertainty and trepidation — I tackled this one. I think the trick with coconut flour is to really increase the amount of liquid ingredients to keep it from getting too dry.
So this really turned out moist!! It isn’t super sweet like you would find with some zucchini breads because we are going the healthy route here –But it really is good!!
3/4 cups coconut flour
1/3 cup coconut oil
1 tsp vanilla extract
1/3 cup honey
6 pastured eggs (cage-free)
1 tsp ceylon cinnamon
3/4 tsp baking soda
1 1/2 cups shredded zucchini
Preheat oven to 350 degrees. Spray baking loaf pan with coconut non stick spray. Combine all the ingredients except the zucchini and mix together. Then stir in the zucchini and bake for 45 min or until fork inserted comes out clean.
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