Zucchini Bread has been around, I would imagine for hundreds of years, and I’m certain that you can find thousands of recipes out on the internet for them. I made this Zucchini Bread by converting a traditional recipe that I have that my kids (now adults) have loved for decades. As a substitute for the all-purpose flour, I used this tasty gluten-free flour that I bought online, and it has definitely not disappointed. Of course, I also substituted the oil as well as the cane sugar to a plant-based sugar that is reportedly so much heathier to our human bodies. The results….I’ll just let you judge for yourselves after you make this recipe. Feel free to rate this recipe and give your comments below. Enjoy!
Super Moist Gluten-Free Zucchini Bread
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Useful Kitchen Equipment for Creating Your Masterpiece:
Ingredients
- 3 Eggs Large
- 2 Cups Monk Fruit Allulose Blend Sugar
- 1 Cup Coconut Oil melted and cooled
- 2 Cups Grated Zucchini raw and unpeeled
- 2 tsp Vanilla Flavor
- 1-2 Tblsp Lemon Rind grated
- 3 Cups Gluten-Free All-Purpose Flour
- ¼ tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp salt
- 1 Tblsp Cinnamon
- 1 Cup Chopped Pecans or Black Walnuts
Instructions
- Line the regular loaf pans with Parchment Paper, then set aside.
- Pre-heat oven to 325 Degrees.
- Add eggs to a large mixing bowl or a stand mixer and beat until light and foamy.
- Next, add in the sugar, coconut oil, grated zucchini, vanilla, and the grated lemon rind. Mix ingredients lightly, but thoroughly.
- In a medium-sized bowl, combine all the dry ingredients and mix well until combined.
- Add the dry ingredients to the zucchini mixture and blend well.
- Next,, add the nuts into the batter and stir well.
- Finally, pour or spoon the batter into the loaf pans.
- Bake Time: Traditional Loaves – 50-60 minutes until sides pull away from the pans and bread is golden brown. Mini Loaves – 20-25 minutes
- Cool for 15 minutes, then remove the bread from the pans onto a cooling rack.
- Freeze, if desired, or store the remaining bread in the fridge for up to 3-4 days.
