Classic Zucchini Bread (gf + df)
My roommate has been asking me to make this bread for a year now ever since she tried my zucchini muffins. Needless to say, she was ecstatic when I came home from the grocery store with my zucchinis and started throwing together this recipe! I can tell you from experience, this bread won’t last long. It’s just sweet enough, perfectly moist and has super wholesome ingredients that you can feel great about eating.
The Secret GF
1 ½ cups almond flour
1 ½ cups oat flour
3 tsp baking powder
½ tsp baking soda
1 tsp salt
¼ cup melted coconut oil
⅔ cup unsweetened almond milk
½ cup agave
1 tsp vanilla extract
1 ½ cups finely shredded zucchini
Preheat the oven to 425⁰F and line a loaf pan with parchment paper.
In a mixing bowl, mix together the dry ingredients (flours, baking soda, baking powder, salt).
In a separate mixing bowl whisk together the eggs, melted coconut oil, almond milk, agave, and vanilla.
Pour the dry ingredient mixture into the wet mixture and whisk until combined. Stir in the shredded zucchini.
Transfer batter into the loaf pan.
Bake at 425⁰F for 10 minutes. Then, lower the heat to 350⁰F and bake until a toothpick comes out clean, about 40-50 minutes.