You won’t even be able to tell this zucchini bread is gluten free. It tastes so good. It’s full of cinnamon sweet zucchini flavor. I used less sugar than most recipes call for but this zucchini bread is plenty sweet. I also used coconut oil for a healthier twist than butter. If you use egg re-placer, this recipe can also be made vegan. 🙂
P.S. Didn’t even last 24 hours between the 2 of us. 🙂 I can’t remember the last time I had zucchini bread so good!
Cinnamon Sweet Zucchini Bread
1 c. Brown rice flour
1/2 c. Tapioca flour
2 tsp. Baking powder
1/2 tsp. Baking soda
3/4 tsp. Xanthan gum
1/2 tsp. Sea salt
1 tsp. Cinnamon
2/3 c. Evaporated cane sugar
1/3 c. Coconut or Olive oil
1 tsp. Lemon or lime juice
1 tsp. Pure vanilla extract
1/4 c. Almond, coconut or rice milk
1 1/4 c. Zucchini, shredded
1/3 c. Walnuts, toasted and chopped
Preheat oven to 350 F.
Lay shredded zucchini out on paper towels and blot excess moisture.
In mixing bowl, whisk both flours, baking powder, baking soda, xanthan gum, salt and cinnamon.
In another bowl, combine sugar, oil, lemon juice, vanilla, eggs and milk.
Add egg mixture to dry mixture and mix well.
Add zucchini and walnuts.
Oil bread pan and line with parchment. Pour mixture into pan.
Bake 50 – 60 minutes. Test with tooth pick.