Description
Gluten Free Zucchini Bread is a one bowl recipe that is bursting with sweet cinnamon, zucchini, and chocolate chips. Vegan.
Ingredients
Scale
- 1 scant cup unsweetened applesauce (I use 2 of the prepackaged cups and it's the perfect amount)
- 1/2 cup maple syrup
- 1/3 cup coconut sugar
- 1/4 cup avocado oil
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 1/4 cups almond flour
- 1 1/4 cups gluten free flour blend (use Bob's Red Mill Gluten Free 1 to 1 Blend or Jovial Gluten Free Pastry Flour Blend for best results)
- 1 cup grated zucchini
- 1/2 cup chocolate chips, optional
Instructions
- Preheat the oven to 350 degrees. Line a loaf pan with parchment paper, so that it hangs over the edges of the pan creating a sling that we will use to lift the cooked bread out of the pan.
- Place the grated zucchini between two paper towels. Press to remove excess moisture.
- Whisk together the applesauce, maple, coconut sugar, avocado oil, baking powder, and cinnamon in a large bowl.
- Add in the almond flour and gluten free flour. Stir to combine.
- Fold the zucchini and chocolate chips into the batter.
- Scoop the batter into your pan, it will be quite thick, and smooth the top with your spatula. Place a few chocolate chips on top and bake for 55-65 minutes. You'll know the bread is done when the edges just start to pull away from the side, it is golden brown and the top is firm to the touch - not doughy.
- Remove from the oven and let it cool in the pan for 10 minutes. Use the parchment to lift it out of the pan and transfer it to a wire rack to cool completely.
Nutrition
- Serving Size: 1/12 recipe (with chocolate chips)
- Calories: 366
- Sugar: 16g
- Sodium: 15mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 6g
