Zucchini Bread
My timeless Zucchini Bread gets a remix! No zucchini squeezing; simple ingredients, mostly from your pantry. From childhood memories to an elevated culinary delight, this recipe has grown with me.
Equipment
- oven
- loaf pan
- box grater
Ingredients
- 1 egg or flax egg (1 tbsp finely ground flax + 2 1/2 tbsp warm water)
- 2 bananas mashed (riper the better)
- ½ cup coconut sugar
- 6 tbsp olive oil
- 1 tbsp vanilla
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- 1½ cups gluten-free flour blend
- ½ cup almond flour
- 1 cup zucchini (freshly grated & packed)
- ½ cup walnuts finely (chopped)
- ½ tsp salt
Instructions
- Preheat the oven to 355 degrees. Grease a standard loaf pan and place parchment down.
- In a large bowl whisk egg. Add mashed banana and whisk together. Add in coconut sugar, vanilla and oil. Whisk together to combine.
- Add baking powder, baking soda and cinnamon. Whisk again. Add in flours and fold in with a spatula. Add grated zucchini and stir to combine. Let the batter sit for 5 minutes. Lastly drop in chopped walnuts and stir until well incorprated.
- Scrape batter into loaf pan. Bake for 45-50 minutes or until a toothpick comes out clean.
- Let the loaf rest in the pan for 10 minutes and then remove and place on the cooling rack. Allow the loaf to cool completely before slicing.
Notes
NO NEED TO SQUEEZE! Yes you read that correctly. Don't squeeze out the liquid from the zucchini as it helps keep your bread nice and moist.