It’s hard to believe there was a point in my life when my diet was not 80% produce. My mom’s zucchini bread was about as close as I came to a green vegetable until age 12. It took about 2 years of recipe testing this one to get it exactly right and reminiscent of the sugary and glutenous version I grew up on.
So, here it is: zucchini bread free of gluten, dairy, and refined sugar.
- 3 eggs
- 1/2 cup coconut sugar
- 1/2 cup teff flour
- 1/2 cup gluten-free oat flour
- 1/4 cup arrowroot flour
- 1/2 cup gluten free rolled oats
- 2 small zucchinis
- 1/2 cup unsweetened applesauce
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 tablespoon melted coconut oil
- 1/4 cup chopped pecans (optional)
Preheat oven to 375°F.
Stir together coconut sugar, unsweetened applesauce, coconut oil, and the eggs in a medium bowl.
Measure out all dry ingredients in a separate bow. Stir together until evenly mixed, then add dry ingredients into wet in the medium bowl. Fold the two mixtures together until a dough is formed.
Grate zucchinis, then fold into dough. Make sure to evenly distribute.
Grease and flour a standard loaf pan. Add dough and (optionally) sprinkle the top with chopped nuts. Bake for 40-45 minutes, remove from loaf pan to let cool.