I don’t know about you, but I love Zucchini bread! Not only for the taste, but also because it has ZUCCHINI, and zucchini has loads of health benefits:
Health Benefits of Zucchini
- High source of antioxidants and vitamin C
- Helps maintain eye health
- Good source of energizing B vitamins
- Has anti-inflammatory properties that can help improve heart health
- Can help control diabetes
- Helps improve digestion
- High source of pottasium
- May help balance thyroid and adrenal function
SO many health benefits! This zucchini bread recipe is gluten free, and is so yummy! It tastes great with a bit of soft goat cheese or almond butter spread on top. I love that zucchini bread is still on the table even if you are gluten free!
GLUTEN FREE ZUCCHINI BREAD
- 1 cup shredded zucchini
- 6 eggs
- 1 large ripe banana
- 1/4 cup Honey
- 2 Tbsp. melted coconut oil
- 1 tsp. vanilla extract
- 3/4 cup coconut flour
- 1 1/2 tsp. cinnamon
- pinch of stevia
- 3/4 tsp. baking soda
- 1/4 tsp. nutmeg
- sprinkle of sea salt
1.) Preheat the oven to 350 degrees. Grease a bread pan and then line it with parchment paper hanging over the sides.
2.) Place your shredded zucchini in a fine meshed sieve and put the sieve over a bowl. Press down on the zucchini to get rid of as much moisture as possible.
3.) In a large bowl, mash the banana. Add the eggs, honey, coconut oil, and vanilla. Stir until completely combined. Stir in the coconut flour, cinnamon, stevia, baking soda, nutmeg, and sea salt. Stir until completely combined and fairly smooth. Stir in the zucchini.
4.) Transfer to your prepared bread pan, and use a spoon to smooth the top. Bake in the oven at 350 degrees for 35-40 minutes, until a toothpick poked in the center comes out clean. Use the edges of the parchment paper to pull the bread out of the bread pan and place on a plate to cool.
5.) Slice using a knife and serve!
Yay!!! It’s gluten free zucchini bread!!! YUM! Enjoy! 🙂