This Gluten Free Zucchini Bread is better than the original with the addition of fresh orange juice and zest. It's also gluten free, dairy free, and refined-sugar free, while still staying super moist and fluffy. This is a great use for all of your Summer zucchini and I promise is the the *best* texture of any Zucchini Bread I've ever tried!!
Ingredients
Wet Ingredients
- 2 ea large eggs
- ¼ cup maple syrup
- ¼ cup coconut oil melted & cooled
- ¼ cup coconut sugar
- ¼ cup fresh orange juice ~1-2 oranges
- 1 tbsp orange zest
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups almond flour
- 1 cup gluten free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup shredded zucchini squeezed of water and packed full*
Instructions
- Preheat oven to 350F and line a 9"x5" loaf pan with parchment paper
- In a medium sized bowl, beat eggs. Whisk in maple syrup, coconut oil, coconut sugar, orange zest, orange juice and vanilla extract.
- In a separate small bowl, whisk together almond flour, gluten free flour, baking powder, baking soda and salt.
- Add dry ingredients to bowl of whisked wet ingredients and stir until combined. Stir in shredded zucchini. Do not overmix.
- Move pan to the oven and bake at 350F for 40 - 45 minutes until a knife inserted in the middle comes out clean and top is nicely browned. Let cool completely.
- Store in an airtight container at room temperature for up to a week. I like to add a paper towel to the container as this helps keep out extra moisture. For longer term storage, wrap in plastic wrap and store in an airtight container in the freezer for up to 3 months. You can do this with individual slices for easy snacking, or the entire loaf.
Notes
*After shredding your zucchini, drain from water by using a paper or linen towel. You should have 1 cup of packed shredded zucchini after draining from water.
Did you make this recipe?
Tag @themindfulhapa on Instagram and hashtag it #themindfulhapa!
Facebook Pin Recipe