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Gluten-Free Zucchini Bread

Veggies are even easier to eat when they're baked into delicious bread.
A loaf of gluten-free zucchini bread

The benefits of eating in-season produce are well known: it not only tastes fresher, but is brimming with more vitamins, minerals, and antioxidants.

Summer squash (AKA zucchini) is a summertime favorite — with July and August being peak times to enjoy this versatile option full of vitamin A, vitamin C, and health-protecting carotenoids.

If you’re not sautéing or roasting your zucchini, try making this baked treat to help satisfy a sweet tooth and enjoy this seasonal favorite.

  • Yield 12 servings
  • Prep Time 15 minutes
  • Cook Time 1 hour

Ingredients

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 5 eggs
  • 1/4 cup butter
  • 3 tbs. coconut oil, melted
  • 1/4 cup powdered sweetener of choice (like stevia)
  • 2 tbs. raw honey or pure maple syrup
  • 3 tsp. vanilla extract
  • 1 cup zucchini, grated
  • 1/4 cup walnuts, chopped

Directions

STEP 1
Grease an 9×5 bread pan.
STEP 2
In small bowl, mix together almond flour, coconut flour, salt, baking powder, baking soda, cinnamon, and nutmeg.
STEP 3
In large bowl, beat eggs, butter, coconut oil, sweetener, honey or maple syrup, and extract.
STEP 4
Beat in flour mixture until well combined.
STEP 5
Stir in zucchini and nuts. Pour into greased pan.
STEP 6
Bake for 50 to 60 minutes at 325 degrees F, or until tests done with a toothpick.
STEP 7
Cool for about 15 minutes, then remove from pan. Cool completely. Store in refrigerator for up to five days.

Nutrition Facts

Servings Per Container
1
Amount Per Serving
Calories 160
% Daily Value*
20%
Total Fat 13g
3%
Total Carbohydrates 7g
Protein 4g
* Percent Daily Values are based on a 2000 calorie diet.
The
The Life Time Training Team

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