Gluten-Free Zucchini Bread Recipe

You can grow your own vegetables. chances are you’ve had your share of zucchini. This little vegetable thrives in almost any situation, resulting in an abundance of zucchini that can be overwhelming. This zucchini bread is a great way to use up the extra, plus it’s gluten-free and grain-free!

Why Zucchini?

First, let’s take a look at the humble green Zucchini. As a summer squash zucchini has fewer calories, sugars and carbs than winter squash. If you’re watching your blood sugarZucchini is a great low-glycemic option.

Want more reasons to enjoy your zucchini? This powerhouse veggie is rich in fiber, potassium, manganese, vitamin A, and vitamin C. These nutrients help lower blood pressure and protect against harmful inflammation caused by free radical damage.

How to Make Zucchini Cake

If you look at the usual zucchini bread recipe you’ll see a lot of unhealthy ingredients. Granulated sugar is one of them.Vegetable oilCanola oil is used in the healthier versions, but also brown sugar and all-purpose wheat flour. Even the healthier versions often call for things like whole wheat flour, which isn’t something our family uses.

My zucchini bread is completely different. To help the bread rise, I use large eggs instead of baking powder and baking soda. The only sweetness is the honey butter that I use to top it.

This recipe includes shredded zucchini along with coconut oil, almonds flour, butter from grass-fed cows, and eggs. This results in a delicious moist bread without gluten or grains.

Almond flour and coconut powder are both Great alternative flours to low-carb bakingThis recipe uses almond powder for a milder and nuttier flavor. Almond flour absorbs less liquid, so you can use less.

Beat seven eggs to make this gluten-free Zucchini Bread. Add grated zucchini and whisk in the melted butter. Use a food processor or box grater to do this. Add the almond flour and mix until a dough forms, then bake at 355°F for 45-50 minutes, or until the edges turn golden brown.

Let the bread cool off before cutting it in 12 slices. Serve the bread with grass-fed Butter!

Picking Your Zucchini

This recipe can be made with any size of zucchini. I like cooking with medium zucchini, but the larger ones don’t taste as goodStir fry is a delicious way to cook.. Zucchini loaf is a great way to use those huge, overgrown squashes you have hidden in your garden. Smaller zucchini works too.

Best Zucchini Bread

I’m a fan of mildly sweet desserts. This recipe contains no sweetener and is NOT your typical cake-like, super sweet zucchini bread. You can add some flavor to make it taste more like traditional Zucchini Bread. You can try adding one of the following ingredients if you wish (I personally prefer it without).

• Vanilla extract, 1 1/2 teaspoons
• Cinnamon powder, 1 teaspoon
• Half cup chocolate chips
• Pecans, chopped: 1/2 cup
• 1/2 cup cranberries

To add a bit of sweetness I spread it with some honey butter (see recipe below). Since it’s less sweet it can also double as sandwich bread and tastes great toasted.

Gluten-Free Zucchini Bread Recipe

Zucchini Bread made with almond flour, butter and eggs for a healthy snack that is low in sugar and high in protein.

Servings

Ingredients

Whipped honey butter

• ½ Butter
• ¼ Honey

Instructions

• Preheat oven to 355°F.

• Line a loaf pan using parchment paper.

• Beat the eggs in a large bowl with a whisk or a fork.

• Add the grated zucchini, butter and coconut oil.

• Add the almond meal to the moist ingredients, and stir until the mixture has a dough-like texture.

• Pour into the pan prepared and bake for 45-50 minutes in a preheated over, or until edges are golden brown. A toothpick inserted at the center should come out clean. For zucchini muffins use a muffin tin instead.

• Cool the bread on a rack at room temperature.

Whipped Honey Butter Directions

Nutrition

Nutrition Facts

Gluten-Free Zucchini Bread Recipe

Quantity per Serving (1 Slice)

Calories 155
Calories from fat 133

% Daily Value*

It is a good idea to use 14.8g23%

Saturated Fat 8.1g51%

Cholesterol 116mg39%

Sodium 93mg4%

Carbohydrates 1.6g1%

Fiber 0.6g3%

Sugar 0.4g0%

Protein 4.4g9%

* Percent Daily Values are based on a 2000 calorie diet.

Notes

• Refrigerate leftovers by storing them in an airtight container.
• If you’re cooking at a high altitude, add another egg for moist, fluffy bread.

Other Quick Bread Recipes

Are you looking for more delicious bread or muffins recipes? Give these a go!

How do you use the extra zucchini that you have during summer? Do you have a favorite recipe? Share your favorite recipes below!