Description

A soft fluffy zucchini loaf with just the right amount of sweet and spice, this easy loaf bread recipe is the perfect summer snack or dessert!

Ingredients

Scale

3/4 cup (180g) almond milk
1 tbsp apple cider vinegar
1/3 cup (80g) unsweetened applesauce
1/3 cup (55g) coconut sugar
1/3 cup (105g) maple syrup or agave
1/4 cup (65g) almond butter (or nut butter of choice)
1 tsp vanilla extract
1 1/2 cups (180g) grated zucchini*
1 3/4 cups (216g) gluten-free flour
3 tbsp (22g) coconut flour
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Optional: turbinado sugar for topping

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Instructions

Preheat the oven to 325°F. Line a loaf pan with parchment paper or spray with nonstick spray.
Stir the apple cider vinegar into the almond milk and set aside.
In a large bowl, whisk together applesauce, coconut sugar, maple syrup, almond butter, and vanilla. Add in the milk mixture and whisk again.
Stir in the grated zucchini.
In a separate small bowl, whisk together the flours, baking powder, baking soda, spices, and salt.
Add dry to wet, and stir to combine.
Transfer into the loaf pan, spreading evenly. Top with a generous layer of coarse turbinado sugar.
Bake for 55-65 minutes at 325°F.
Cool 15 minutes in the loaf pan before transferring to a cooling rack to cool completely before slicing.

Notes

*I like to grate using my food processor, lay out in a thin layer on top of a few paper towels (or dishtowels), and press with more paper towels on top to soak up excess water. Ideally do this 30 minutes or so before preparing the batter.

Keywords: gluten free, summer, baking, loaf, bread, fluffy, healthy, gluten free, snack