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gluten free zucchini bread - sliced loaf

Gluten-Free Zucchini Bread

You can treat yourself to a lighter version of a classic loaf with this gluten-free zucchini bread recipe. It's a little bit sweet, a little bit crunchy, and a wholly delicious way to eat your veggies.

Course Breakfast
Cuisine American
Keyword gluten free zucchini bread
Prep Time 10 minutes
Cook Time 50 minutes
cooling time 25 minutes
Total Time 1 hour 25 minutes
Servings 10 servings
Calories 167 kcal

Ingredients

  • nonstick cooking spray
  • 1 medium zucchini
  • 2 large eggs
  • ½ cup unsweetened applesauce
  • 3 Tbsp. pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1½ cup almond flour
  • ¼ cup tapioca flour
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¼ tsp. sea salt (or Himalayan salt)
  • ¼ cup sunflower seeds, unsalted divided use

Instructions

  1. Preheat oven to 350° F.

  2. Lightly coat 8 x 4-inch loaf pan with spray; set aside.

  3. Grate zucchini; set aside.

  4. Combine eggs, applesauce, maple syrup, and vanilla in a medium mixing bowl; mix well.

  5. Combine almond flour, tapioca flour, baking soda, cinnamon, and salt in a large mixing bowl; mix well. Set aside.

  6. Pour egg mixture into almond flour mixture; mix until a smooth batter forms.

  7. Gently fold in zucchini and 2 Tbsp. sunflower seeds.

  8. Pour batter into prepared pan; top with remaining 2 Tbsp. sunflower seeds.

  9. Bake for 45 to 50 minutes, or until a toothpick inserted into center comes out clean. If seeds start to brown, cover with aluminum foil.

  10. Cool for 5 minutes; turn loaf out onto cooling rack. Let cool completely before cutting into ten equal slices.