Gluten-Free Zucchini Bread

Veggies are even easier to eat when they're baked into delicious bread.

By The Life Time Training Team

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

Amount Per Serving

Calories 160

% Daily Value^*

20%

Total Fat 13g

Total Carbohydrates 7g

Protein 4g

* Percent Daily Values are based on a 2000 calorie diet.

The Life Time Training Team

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