Description

A moist, fluffy, and healthy gluten-free zucchini bread that’s dairy-free and refined sugar-free. Perfect for breakfast or a snack, and customizable with chocolate chips, nuts, or spices.

Ingredients

1 medium-sized zucchini, grated (about 2 cups)

2 large eggs

3/4 cup coconut sugar (or cane sugar, brown sugar, or maple sugar)

1 1/2 tsp pure vanilla extract

1 1/2 cups gluten-free all-purpose flour

2 tsp ground cinnamon

1 tsp baking powder

3/4 tsp sea salt

2/3 cup avocado oil (or melted butter or coconut oil)

Optional: 1/4 tsp ground nutmeg

Optional: 1 cup chocolate chips

Optional: 2/3 cup raw chopped walnuts or pecans

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Instructions

Preheat oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper.
In a bowl, whisk together the eggs and oil. Stir in grated zucchini, coconut sugar, and vanilla extract.
In a separate bowl, combine gluten-free flour, cinnamon, baking powder, and sea salt.
Gradually mix dry ingredients into wet ingredients until a thick batter forms. Fold in optional chocolate chips or nuts.
Transfer batter into loaf pan and smooth the top. Optionally, sprinkle extra chocolate chips on top.
Cover with aluminum foil (tenting slightly) and bake for 40 minutes.
Remove foil and bake an additional 20–30 minutes, until a toothpick comes out clean or internal temperature reaches 200°F.
Cool for at least 45 minutes before slicing and serving.

Notes

You can substitute coconut sugar with brown sugar, cane sugar, or maple syrup.
Use frozen zucchini if thawed and drained well.
For muffins, bake at 350°F for 20–25 minutes.
To make nut-free, omit nuts or use seeds instead.
Store at room temperature up to 3 days, or refrigerate up to 1 week.
Freeze for up to 3 months, thawing overnight in the fridge.

Nutrition

Serving Size: 1 slice (1/8 loaf)
Calories: 220
Sugar: 12g
Sodium: 220mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg