This is the Gluten Free Zucchini Bread recipe you’ve been waiting for!
Zucchini is a sneaky vegetable. I know a lot of people that hate to eat it as is. But when it comes in the form of bread, you better watch yourself. Those same people will push you out of the way to get a slice. It’s dangerous!
As you can assume, most people love zucchini bread due to the fact that brown sugar and butter are masking most of the fresh zucchini flavor. But with this gluten free version, you can still enjoy a yummy bread that is also healthy from a few simple swaps. Make it for breakfast, as a snack or for a friend. There is never a wrong time for zucchini bread.
Start by greasing an 8 x 4 inch bread pan and preheating your oven to 325 degrees F.
In a large bowl, mix together 2 eggs, 1/2 cup natural applesauce, 1 tsp baking soda, 1 tsp baking powder, 2 Tbsp vanilla, 1 tsp cinnamon, 3 Tbsp honey (or agave) and 1 Tbsp maple syrup.
Slowly add 3 cups of almond flour to the mixture. Once mixed add 2 cups of shredded zucchini.
Next, stir in 1 cup of pecans (feel free to use walnuts or whatever nut you prefer).
Pour batter into greased bread pan and bake for approximately 1 hour depending on oven. Insert toothpick into bread and make sure it comes out clean. Cool bread for 15-20 minutes before removing from pan.
This Gluten Free Zucchini Bread is moist and deliciously addicting. Make a loaf or two (or three)…you never know when a craving may strike!
**In a bread making mood? Check out more of my gluten free bread recipes below!**
- 1 tsp baking soda
- 1 tsp baking powder
- 2 Tbsp vanilla
- 1 tsp cinnamon
- 2 eggs
- 1/2 cup applesauce
- 3 Tbsp Honey or Agave
- 1 Tbsp Maple Syrup
- 3 cups almond flour
- 2 cups shredded zucchini
- 1 cup chopped pecans
- Grease an 8 x 4 inch bread pan. Preheat oven to 325 degrees.
- Beat eggs, applesauce, baking soda, baking powder, vanilla, cinnamon, honey and maple syrup.
- Slowly add flour. Once mixed add zucchini.
- Add pecans and mix thoroughly.
- Pour batter into greased bread pan
- Bake bread for approximately 1 hr depending on oven. Insert toothpick into bread and make sure it comes out clean. Cool bread for 15-20 minutes before removing from pan.