Gluten Free Zucchini Bread
This fluffy gluten-free zucchini bread recipe with cinnamon, nutmeg, and semi-sweet chocolate chips is basically dessert for breakfast.
Servings: 12
Equipment
- Loaf Pan
Ingredients
- 3/4 cup almond flour
- 1/2 cup tapioca flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 2 eggs room temperature
- 1/2 cup melted coconut oil
- 1/2 cup pure maple syrup
- 1 cup grated zucchini {about 1 medium zucchini}
- 1 teaspoon pure vanilla extract
- 1/2 cup enjoy life chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Lightly grease 8 x 4 inch loaf pan with coconut oil.
- In a large bowl stir together almond flour, tapioca flour, coconut flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- In a separate bowl, beat together eggs, oil, maple syrup, vanilla extract and shredded zucchini.
- Stir flour into egg mixture. Fold the chocolate chips into the batter.
- Pour the batter into the prepared pan.
- Bake for 60 minutes until a tester inserted into the center comes out clean.