Description
The best healthy gluten free zucchini bread that’s perfectly moist, naturally sweetened with pure maple syrup, and bursting with so much flavor. This recipe is easy to make, dairy and refined sugar free, and incredibly delicious. You’ll seriously never go back to another zucchini bread recipe again, it’s just that good.
Ingredients
(links below are the gluten free & celiac safe products I used in this recipe)
- 1 1/2 cups packed shredded zucchini
- 1/3 cup Mariani original walnutmilk (or any milk you prefer), room temperature
- 2 eggs, room temperature
- 1/2 cup pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- zest from 1 lemon
- 2 cups gluten free 1:1 flour
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 1/4 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup refined coconut oil, melted and cooled
- 2/3 cup walnuts, chopped (plus 2 tablespoons for sprinkling on top)
Instructions
step 1
Preheat oven to 325 degrees. Spray an 8 ½ x 4 ½ inch loaf pan with nonstick cooking spray and line with parchment paper. Set aside.
step 2
Place shredded zucchini in the center of a dish towel and squeeze out all of the excess moisture. In a large bowl add the zucchini, milk, eggs, maple syrup, vanilla extract, and lemon zest. Mix until well combined.
step 3
Add the gluten free flour, baking soda, salt, cinnamon, and nutmeg to the bowl. Mix until just combined. Add the coconut oil and mix again until well combined. Fold in the walnuts.
step 4
Pour batter into the prepared loaf pan and smooth until even. Top with 2 tablespoons chopped walnuts. Bake for 65 to 75 minutes (mine was perfect at 69 minutes) or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
step 5
Remove from the oven and place on a wire rack to cool for 15 minutes. Remove loaf from pan and place on a wire rack to cool completely.