Zucchini Bread (Gluten Free)

Zucchini Bread-2.jpg

INGREDIENTS

  • 1 ½ cups packed shredded zucchini

  • ⅓ cup Mariani Original Walnutmilk

  • 2 eggs, room temperature

  • ½ cup pure maple syrup

  • 1 ½ teaspoons pure vanilla extract

  • zest from 1 lemon

  • 2 cups gluten free 1:1 flour

  • 1 teaspoon baking soda

  • ½ teaspoon fine sea salt

  • 1 ¼ teaspoons cinnamon

  • ¼ teaspoon nutmeg

  • ⅓ cup refined coconut oil, melted

  • ⅔ cup walnuts, chopped (plus 2 tablespoons for sprinkling on top)

INSTRUCTIONS

Zucchini Bread IG-3.jpg

  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.

  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, walnutmilk, eggs, maple syrup, vanilla extract, and lemon zest. Mix until well combined.

  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.

  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.

  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.

Gluten Free Zucchini Bread

Gluten Free Zucchini Bread
Author: Emily Chave

Ingredients

  • 1 ½ cups packed shredded zucchini
  • ⅓ cup Mariani Original Walnutmilk
  • 2 eggs, room temperature
  • ½ cup pure maple syrup
  • 1 ½ teaspoons pure vanilla extract
  • zest from 1 lemon
  • 2 cups gluten free 1:1 flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ⅓ cup refined coconut oil, melted
  • ⅔ cup walnuts, chopped (plus 2 tablespoons for sprinkling on top)

Instructions

  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.
  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, walnutmilk, eggs, maple syrup, vanilla extract, and lemon zest. Mix until well combined.
  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.
  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.
  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.
Created using The Recipes Generator
Kristen Holden