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Gluten-Free Zucchini Bread

Tested this one multiple times until it came out PERFECT. I know you're going to love it, plus it's gluten-free, refined sugar-free and dairy-free! If you're trying to use up your garden zucchinis like I am, give this a go :)
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 1 Loaf
Author Rachael DeVaux

Ingredients

  • 2 pasture-raised eggs
  • 1 mashed ripe banana
  • 1/2 cup almond butter (any nut or seed butter to substitute)
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 cups shredded zucchini, then drained + squeezed
  • 1 cup almond flour
  • 1/2 tbsp cinnamon
  • 2 pinches of nutmeg
  • 2 tbsp coconut sugar
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1/2 cup dark chocolate dairy-free chips, plus more for the topping

Instructions

  • Preheat oven to 350 degrees F.
  • Whisk or use electric mixer for all wet ingredients (everything through vanilla extract).
  • Shred zucchini and measure out in 2 cups. Fold paper towels about 4x, or use kitchen towel, and squeeze out all the liquid before adding to the mixing bowl. Whisk again until thoroughly mixed.
  • Next, gently fold in the dry ingredients, just enough until fully combined (don’t over stir!! It may not rise).
  • Prep loaf tin with parchment paper, then pour in batter. Top with chocolate chips then bake for 55 minutes, or until a toothpick comes out clean.
  • Let cool for AT LEAST 40 minutes before you dive in. Trust me, it’s worth the wait! ;)