Gluten-Free Zucchini Bread Recipe

If you tend your own garden, chances are high you’ve had your share of zucchini. This flourishing little veggie has an virtually magic potential to thrive in almost any situation, resulting in an abundance that may be fairly overwhelming. This zucchini bread is a good way to make use of up the additional, plus it’s gluten-free and grain-free!

Why Zucchini?

However first, somewhat background on the common-or-garden inexperienced zucchini. As a summer season squash, zucchini is decrease in energy, sugars, carbs, and starch than winter squash like butternut. If you’re watching your blood sugar, zucchini is a superb low-glycemic selection.

Want extra causes to eat your zucchini? This powerhouse veggie is wealthy in fiber, potassium, manganese, vitamin A, and vitamin C. These vitamins assist decrease blood strain and defend towards dangerous irritation brought on by free radical harm.

Methods to Make Zucchini Bread

When you take a look at the standard zucchini bread recipe you’ll see loads of unhealthy elements. Issues like granulated sugar, vegetable oil, canola oil, brown sugar, and all-purpose flour. Even the more healthy variations typically name for issues like complete wheat flour, which isn’t one thing our household makes use of.

My zucchini bread is certainly completely different. As a substitute of baking powder or baking soda to assist the bread rise I simply use giant eggs. And the one sweetness comes from the whipped honey butter I prime it with.

This recipe combines shredded zucchini with grass-fed butter, coconut oil, almond flour, and plenty of eggs. The result’s a moist, scrumptious bread with zero gluten or grains.

Whereas each almond flour and coconut flour are each great alternative flours for low-carb baking, this recipe makes use of almond flour for a milder, nuttier style. Almond flour can also be much less absorbent, so you may get away with utilizing a lot much less!

To make this gluten-free zucchini bread, begin by beating seven eggs. Then whisk in melted grass-fed butter and coconut oil, and add in grated zucchini. You need to use a field grater or meals processor for this. Add the almond flour and blend till a dough varieties, then bake at 355°F for 45-50 minutes, or till the sides flip golden brown.

Let the bread cool earlier than chopping it into 12 slices. Then slather with grass-fed butter, and serve!