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4.88 from 8 votes

Gluten Free Zucchini Bread

Ingredients

  • 1 1/2 cups oat flour (if celiac make sure the package says certified gluten-free)
  • 3/4 cup packed super fine almond flour (meaning, pack the flour into the cup tightly)
  • 1 cup coconut palm sugar or organic cane sugar
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon fine sea salt
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3 large eggs
  • 2 medjool dates (pitted)
  • 3/4 cup avocado oil
  • 1/8 cup water
  • 1 teaspoon lemon juice
  • 1 3/4 cups grated zucchini
  • 1 cup chopped walnuts
  • Ghee or butter, for greasing

Instructions

  • Preheat oven to 350°F.
  • In a large bowl, add the oat flour, almond flour, palm sugar, baking soda, salt, cinnamon, and nutmeg and mix together.
  • Add the eggs, dates, oil, and water to a blender and blend on medium low until the date pieces are very fine. Do not over blend the eggs.
  • Add blended wet mixture to dry ingredients along with lemon juice, zucchini, and walnuts. Mix until thoroughly combined.
  • Grease a 2 pound loaf pan with ghee and pour in the zucchini mixture. Bake for 1 hour or until a toothpick comes out clean. Transfer the pan to a cooling rack and let cool for 45 minutes before slicing.

Notes

Note: Make sure to give the bread time to cool. Otherwise you might experience some crumbling. The cooling time allows the bread to all bind together like it should.
Note: If you are nut free, you can substitute cassava flour for almond flour 1:1 and add a 1/2 cup of milk of choice.